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–+ servings

Zuppa Toscana Soup

This one is so good! One of the few soups that my whole family loves. When I make it, there are no leftovers because even my picky children gobble this up! 
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Course: Soups
Servings: 6

Ingredients

  • 1 large white onion, finely diced
  • 1 lb "traditional" sausage
  • 1-3 cloves miced garlic
  • 1 ½-2 lbs Yukon Gold potatoes, chopped
  • salt and pepper to taste
  • 6 cups chicken broth
  • ½-1 bunch kale
  • 3 T cornstarch
  • ¼ cup cold water
  • ½-1 cup heavy whipping cream

Instructions

  • To start out, you are going to want to get out a large pot and over medium high heat, add your sausage and your diced onion. 
  • When the sausage and onion are totally cooked through, add the minced garlic and let it cook only a minute or two, or until fragrant.
  • Add your chopped potatoes to the pot.
  • Add the salt, pepper, and broth. Turn up the heat and bring the liquid to a boil.
  • Let the pot simmer for about twenty minutes or until the potatoes are soft. 
  • Prep your cornstarch slurry by mixing together 3 tablespoons of water and 1/4 cup of water. Add it to the pot and stir. 
  • Prep your kale by removing most of the stems and chopping the leaves as much as you can. Add the leaves to the pot and push it down to let the liquid cover it. 
  • Add the heavy whipping cream and stir in until just combined.
  • Serve immediately. ENJOY! 

Notes

Cauliflower Adaptation: MY sister-in-law introduced me to a version of this soup that swapped the potatoes for cauliflower. And let me tell you, it is FANTASTIC! I am a huge cauliflower lover, so I’m easy to please in that respect.  So if you either don’t have potatoes, or would rather not use potatoes, cauliflower is a perfect substitution. Just use one large head of cauliflower instead of the potatoes. 
Dairy-Free Adaptation: You can absolutely make this soup dairy free by swapping the heavy whipping cream for a cup of full fat coconut milk. (From the can) 
Sausage Adaptation: If you are particular about the meat-to-kale ratio of your soup, then feel free to double the sausage! If you do this, Be mindful when you add salt and pepper, that you won’t need as much of the salt or pepper. 
Make-Ahead Tips: This soup preps well a couple of different ways. If you want to cut down on the prep time, you could absolutely sauté the onion, sausage, and garlic ahead of time. Then you can cool, cover and refrigerate the onion/sausage mixture for up to three days before finishing the soup. To finish, simply add the cooked sausage and onions to a large pot, and pick up where you left off on step 3 above.  
FRIDGE FRIENDLY OPTION:  You can make the entire soup and then refrigerate! Wether storing leftovers or making the soup a day or two ahead, It can be stored in a glass or plastic container with a well fitting lid. I recommend eating it within three days. 
FREEZER FRIENDLY OPTION: This soup actually DOES freeze well, but I recommend leaving the Heavy Whipping Cream out of any portion that is to be frozen. To freeze, add the cooled soup to a large glass or plastic container with a tight fitting lid. Or use a gallon ziplock bag, If using glass, make sure the mixture is completely cooled before putting it into the freezer. It can be frozen for up to 3 months. To thaw, remove from freezer and set at room temperature for a few hours before transferring it to a pot and warming over the stove.