Zuppa Toscana (Hearty creamy soup with sausage)
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Raw Italian sausage, out of its casing and crumbled, is browned first, and its fat becomes the cooking oil for the onion and garlic.
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When the chicken stock goes in, the brown layer on the bottom of the pot is scraped up too, carrying the sausage flavor through the whole soup. Potatoes are cut no thinner than 0.5 cm to hold their shape, and the cream is only warmed over low heat at the end.
Ingredients
Instructions
- 1
Slice the 350 g potatoes at least 0.5 cm thick so they hold their shape.
Finely chop the 120 g onion, mince the 3 garlic cloves, and cut the 120 g kale into bite-size pieces.
- 2
Heat a pot over medium heat, add the 300 g Italian sausage, and break it into small crumbles with a spatula.
Cook for about 5 minutes, until browned and the seasoned fat collects in the pot, then lift it out and reserve.
- 3
Add the onion to the sausage fat left in the same pot and sauté over medium heat for about 2 minutes.
When the onion looks translucent, stir in the garlic for only 30 seconds so it smells fragrant without scorching.
- 4
Add the potatoes and 900 ml chicken stock, scraping the bottom of the pot to release the browned flavor.
Once it comes to a boil, lower to medium-low and simmer for 12 minutes, until the potatoes are just tender but not falling apart.
- 5
Return the browned sausage to the pot and add the kale, pressing it down so it sits in the broth.
Simmer over medium-low heat for 3 more minutes, until the kale softens slightly and turns a deeper green.
- 6
Reduce the heat to low, stir in 180 ml heavy cream and 0.5 teaspoon black pepper, and warm for 2 minutes.
Do not boil hard, since the cream can split; adjust the seasoning when the edges gently ripple, then serve hot.
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