Zuppa Toscana

Brown the Sausage Start by heating a large pot or Dutch oven over medium-high heat. Add the 1 pound spicy Italian ground sausage and break it apart with a wooden spoon as it cooks. Brown the sausage for 5-6 minutes until fully cooked through and nicely caramelized on the outside. The browning step is crucial those caramelized bits on the bottom of the pot will add tremendous flavor to your broth. Once the sausage is cooked, transfer it to a plate using a slotted spoon, leaving any rendered fat in the pot. If there’s excessive grease, you can drain some, but a little adds flavor. Set the sausage aside while you prepare the aromatics.

Sauté the Aromatics In the same pot you used for the sausage, melt the 4 tablespoons butter over medium heat. The residual sausage fat will combine with the butter to create an incredibly flavorful cooking medium. Add the ½ diced white onion and sauté for 4-5 minutes until translucent and beginning to soften. Next, add the 1 tablespoon minced garlic and sauté for another minute until fragrant. Be careful not to let the garlic brown or burn, as this will make it bitter. The aroma at this stage should be absolutely mouthwatering this is where the foundation of flavor really begins.

Build the Soup Base Pour in the 6 cups chicken broth and 2 cups water. Add the 4-5 yellow potatoes cut into 1-inch pieces, 3 teaspoons salt, and 1 teaspoon black pepper. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and let the soup simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork. The potatoes should be soft but not falling apart. Cutting your potatoes into uniform 1-inch pieces ensures they all cook evenly at the same rate.

Add Kale and Cream When the potatoes are tender, it’s time to bring everything together. Stir in the 4 cups chopped kale, 2 cups heavy cream, and the cooked sausage you set aside earlier. The kale will wilt quickly in the hot broth, turning a beautiful vibrant green. Simmer the soup for just 2-3 more minutes to let all the flavors meld together. The cream will transform the clear broth into a luxurious, silky base that coats every spoonful. Avoid letting the soup come to a full boil after adding the cream, as this can cause separation.

Season and Serve Taste your soup and adjust the seasoning as needed. Depending on the saltiness of your sausage and broth, you might want to add more salt or pepper. Remember that flavors will continue to develop as the soup sits. Ladle the hot Zuppa Toscana soup into bowls and top with optional chopped bacon or bacon bits and grated parmesan cheese if desired. Serve immediately with crusty bread for dipping.