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Zuppa Toscana

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A hearty and comforting Zuppa Toscana with savory Italian sausage, tender potatoes, cannellini beans, carrots, and Tuscan kale in a creamy seasoned broth.

Ingredients

  • 1.25 lbs sweet Italian sausage
  • 3 carrots, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1.5 lbs baby dutch yellow potatoes
  • 3 cups tuscan kale, chopped (about 1 head)
  • 8 cups chicken stock
  • 1 cup water
  • 1 14 oz can cannellini beans, rinsed
  • 2/3 cup heavy cream
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried parsley
  • 1/2 tsp dried oregano
  • 3 tbsp olive oil

Instructions

  1. Remove the sausage from its casing. Heat a large Dutch oven over medium-high heat and add 2 tbsp olive oil. Add the sausage and sear undisturbed for 3 minutes. Break it apart with a wooden spoon and cook, stirring occasionally, until browned, about 5 minutes. Remove the sausage and set aside.
  2. Lower the heat to medium-low and add the remaining 1 tbsp olive oil. Add the onion and sauté for 5 minutes, then add the carrots. Cook until the onion is translucent and the carrots have softened. Season with salt, black pepper, dried parsley, and dried oregano. Add the garlic and sauté for 1 minute.
  3. Add the chicken stock and water, raise the heat to high, and bring the soup to a boil. Stir well, add the potatoes, and reduce the heat to medium. Simmer for 15 minutes.
  4. Add the browned sausage and cannellini beans. Simmer for another 10 minutes, or until the potatoes are fork-tender.
  5. Add the kale on top of the soup and cover the pot. Let it wilt for about 3 minutes, then stir the kale into the soup.
  6. Turn off the heat and stir in the heavy cream. Serve hot.

Notes

  • Cut the potatoes into evenly sized pieces so they cook at the same rate.
  • For a thinner soup, add a little extra chicken stock or water as needed.
  • Store leftovers in an airtight container in the refrigerator and reheat gently to prevent the cream from separating.

Nutrition

Find it online: https://yumfamilyrecipes.com/zuppa-toscana/