The weather is starting to change and that means I am pulling out all of my soup recipes. I am starting with one of my favorite soup recipes, Zuppa Toscana. Zuppa Toscana is an Italian soup recipe, loosely meaning soup in the style of Tuscany. Traditional Zuppa Toscana is made with Italian sausage, crushed red peppers, onion, bacon, garlic, chicken stock, heavy cream, and potatoes.
Even though Zuppa Toscana is a broth based soup, it is very hearty and filling. It is the perfect soup for a cool fall day. The traditional Zuppa Toscana recipe is somewhat mild in spice. If you prefer a stronger spice level you can always add a dash of cayenne pepper or crushed red pepper (which I do often). Some Zuppa Toscana recipes include the addition of chopped bacon, which you could add as well, if you would like.
1 lb Italian sausage, sliced
2 large russet baking potatoes, sliced using a mandolin slicer
1 large onion, chopped
2 garlic cloves, minced
2 cups kale, chopped
2 (8 ounce) cans chicken broth or chicken stock (for stronger flavor profile)
4 cups water
1 cup heavy whipping cream
Salt (to taste)
Ground black pepper (to taste)
In a large soup pot, lightly brown the Italian sausage over medium heat. Add onions and garlic, allowing them to heat with the sausage for a couple of minutes to soften and darken in color. Add chicken broth (or stock), water and potatoes to the pot and stir to combine. Continue to cook over medium heat until potatoes are done (fork should be able to go through the potato easily). Add salt, pepper, kale and cream. Reduce heat to low and simmer for 10 minutes. Remove from heat, allow to cool slightly and serve.