Italian Potato Kale Soup {Zuppa Toscana}
This Italian potato kale soup (also known as zuppa Toscana) is a huge family favorite. Full of flavor and easy to make, it's hearty enough for a main dish, but also works great as a side.
Ingredients
- 1 to 1 ¼ pounds sweet Italian sausage
- 1 medium onion diced
- 3 cloves garlic minced
- 6 ½ cups water
- 3 ½ teaspoons chicken bouillon see note
- 5 medium russet potatoes peeled
- ¼ teaspoon crushed red pepper flakes
- 4 cups coarsely chopped kale from about 1 medium bunch, see note
- 1 ½ cups heavy cream
- salt and pepper to taste
- Parmesan cheese freshly grated
Instructions
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Remove sausage from casing, if using links. In a large heavy-bottom saucepan (or dutch oven) over medium heat cook sausage until browned on all sides, breaking it apart into pieces with a wooden spoon.
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Add diced onion and cook 5 to 6 minutes until onion is soft and translucent. Add minced garlic and cook 1 minute more.
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Add 6 ½ cups water and chicken bouillon (or alternately you can use 6 ½ cups chicken broth) and heat to a boil over medium high heat. Meanwhile slice potatoes thin and add them to the pot (I like to use a mandolin slicer).
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Once the soup is boiling, turn down heat to medium (to maintain a low simmer) and cook uncovered until the potatoes are fork tender (about 8-10 minutes).
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Add coarsely chopped kale and cook another 5 minutes until kale wilts slightly and is tender.
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Stir in cream and additional salt and pepper, to taste (if needed). Cook until heated through.
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Serve soup warm with freshly grated cheese added to soup bowls, as desired.
Recipe Notes
1. I use this chicken bouillon substitute for the chicken bouillon in this recipe and many other recipes that I make.
2. I've also made this soup with baby spinach and it's really good, but I prefer the texture of kale.