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A Friendly Reminder That Zuppa Toscana Is One Of The All-Time Classics.
A few nights prior, Bjork and I enjoyed dinner with the girls. The night was dark. It was freezing and gusty.
On the stove: a Dutch oven filled with sizzling sausage, soft potatoes, and wilted kale, all enveloped in a creamy, savory broth. The aroma in the house was incredible; we were all feeling really warm and snug.
I served hot zuppa toscana in bowls. Passed around chunks of warm, crusty bread. There was buttering, bread dunking, and honestly, just a peaceful silence interrupted by the sound of bowls and spoons clinking.
Then, there was this moment we exchanged glances and nearly burst into laughter, like, “wow, this is so delightful right now.”
Zuppa toscana (the one I’m referencing here) is the beloved Italian-American classic Olive Garden soup that we all adore. But it feels entirely different when made from scratch.
The primary thing I want you to realize is that the broth here is BROTHY. It’s creamy yet exceptionally slurpable. When you dip a piece of bread in there, it’s going to soak up perfectly. (I have a similar recipe – sausage, kale, and white bean stew – which is highly praised and I enjoy it. The difference is that one is generally thicker. This one is genuinely brothy.)
We’re talking *FEW* ingredients. Pure simplicity. Just the simplest recipe imaginable, and somehow the result is astonishingly delicious.
Wishing you a cozy zuppa toscana night with plenty of bread!
Welcome To My (NEW) Kitchen! Let’s Create This Zuppa Toscana.
Brown The Sausage, Onions, and Garlic.
I begin with the sausage, adding onions and garlic afterward. Let it cook down for roughly 5-10 minutes until ultra-soft.
Introduce Potatoes and Broth.
I pour in water and utilize Better Than Bouillon for my broth base!
Include Kale and Cream.
Allow it to simmer on low so all the flavors meld and the kale wilts.
All Done!
This is such a satisfying moment. Soup, bread, warmth at its finest.
Friends, I reside in Minnesota and I create a lot of soup. I love it immensely. Click here for a compilation of 30 more of my favorite, top-rated soup recipes!
Sausage: Heat oil in a spacious Dutch oven at medium-high heat. Cook the sausage until thoroughly browned.
Onions and Garlic: Mix onions and garlic into the sausage. Sauté for 5-7 minutes until soft and aromatic. Just a heads up, your home will smell FANTASTIC.
Potatoes and Broth: Include the potatoes and broth. Simmer for 7-10 minutes until the potatoes are tender. (Be cautious not to overcook, or the potatoes will become mushy.)
Finish with Cream: Stir in the kale and heavy cream. Simmer for 5 minutes until kale wilts.
Serve: Season with salt and pepper, sprinkle with Parmesan for extra flavor, and dunk into that wonderful broth with hot crusty bread.
Notes
Broth: I always opt for 6 cups water + 2 tablespoons Better Than Bouillon chicken flavor. It’s excellent. Highly suggest trying it. If you’re not using this, you may need to increase the salt a bit.
Pork Fat: This soup may display small flecks of pork fat throughout and/or creating a layer on top. This is a positive trait – it signifies incredible flavor and a creamy mouthfeel. These will blend as it simmers, and will float to the surface as it cools. To blend again, just warm it up and stir.
Bacon: Hot take, but I don’t see it as necessary, which is why it’s not included. There’s ample flavor from the sausage alone. I’ve never had this dish and wished for bacon.
Potato Skins vs. No Skins: If you want to save time, choose baby potatoes and just cut them in quarters – peeling isn’t required! It offers a slightly different, more earthy flavor (as skins do), but trust me, it’s still yum.
White Wine: For weeks, I pondered adding white wine to deglaze the pan post-sausage, onion, and garlic; in my mind, it would introduce a pleasant acidity to the savory, rich broth. Yet, I’ve made this countless times with no white wine on hand and loved every batch as is. Let me know how it turns out if you try it with wine!
Prep Time:10 minutes
Cook Time:25 minutes
Category:Soup
Cuisine:Italian-American
Keywords: zuppa toscana
Tuscan Soup Featuring Sausage, Kale, and Potatoes: A Hearty Italian Tradition
Tuscan soup, referred to as “Zuppa Toscana” in Italian, is a cherished dish that melds the savory flavors of sausage, the earthiness of kale, and the comforting heartiness of potatoes. This substantial soup is ideal for brisk days and provides a taste of authentic Italian cooking that’s both satisfying and nourishing.
**Origins and Tradition**
Tuscan soup hails from the Tuscany region of Italy, famous for its straightforward yet flavorful cuisine which often utilizes fresh, local ingredients. The soup exemplifies the traditional Italian cooking style that focuses on high-quality, seasonal produce and meats to craft dishes that are as delightful as they are wholesome.
**Main Ingredients**
1. **Sausage**: Generally, Italian sausage is employed, which can be spicy or mild, based on your taste. The sausage contributes a robust flavor and a subtle kick to the soup, elevating its complexity and satisfaction.
2. **Kale**: This leafy green is a mainstay in Tuscan cooking. Kale is not only nutritious, offering vitamins A, C, and K, but it also retains its structure in soups, adding a slight bitterness to balance the richness of the sausage.
3. **Potatoes**: Potatoes enhance the heartiness of the soup, transforming it into a fulfilling meal. They soak up the broth and sausage flavors, becoming soft and tasty as they cook.
4. **Broth**: A quality chicken or vegetable broth serves as the soup’s foundation, enhancing the flavors of the additional ingredients. Some variations also integrate cream for extra richness.
5. **Aromatics**: Onions, garlic, and occasionally fennel or leeks are employed to build the soup’s flavor profile. These aromatics are typically sautéed in olive oil before introducing the other components.
**Preparation**
To prepare Tuscan soup, begin by browning the sausage in a large pot until fully cooked. Remove the sausage and set aside, keeping the rendered fat in the pot. Sauté chopped onions and garlic in the sausage fat until they turn translucent. Add sliced potatoes and cook for a couple of minutes before pouring in the broth. Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are tender.
Once the potatoes are done, reintroduce the kale and cooked sausage to the pot. If wished, mix in some cream to enhance the richness. Season the soup with salt, pepper, and possibly a dash of red pepper flakes for extra warmth. Allow the soup to simmer for a few more minutes for the flavors to meld.
**Serving Recommendations**
Tuscan soup is best enjoyed hot, served with crusty bread or a side of focaccia to soak up the flavorsome broth. A sprinkle of grated Parmesan cheese on top adds a delightful finish. For a complete meal, pair the soup with a simple green salad dressed in olive oil and balsamic vinegar.
**Nutritional Advantages**
This soup is not only delectable but also nutritious. It strikes a balance of protein from the sausage, fiber from the kale and potatoes, and vital vitamins and minerals. It’s a comforting dish that can serve as a hearty lunch or dinner.
**Conclusion**
Tuscan soup featuring sausage, kale, and potatoes showcases classic Italian comfort food. Its rich flavors and wholesome ingredients make it a favorite among many. Whether you’re seeking warmth on a chilly day or simply wish to savor the taste of Tuscany, this soup is bound to delight your palate and nourish your body.
