Easy Zuppa Toscana
Zuppa Toscana! This classic Italian soup features a delicious combination of potatoes, Italian sausage and chopped kale in a light yet rich and creamy broth. A restaurant favourite that is easy and economical to make at home. Trust me, you are going to love this recipe. It’s fast, easy, uses ingredients you likely have on hand, economical and it TASTES great.
If you’ve watched me do my weekly Prepaheadable Meal Plan before you know that I always include at least one big batch of soup. We use it for quick meals before or after sports, divide some into individual portions to take for prepaheadable lunches, and in general it just makes a good meal in a hurry. You know, for those times when your short on time, but HUNGRY!
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As we move away from the cold days of winter, I start to pull out soups that are a little lighter and feature more fresh produce. Honestly, I adore soups of all kinds and make them year round. Soups were one of the things I used to struggle with getting really good flavour from when I first started cooking and making them from scratch. I’ve learned tips and tricks along the way, grown my collection of family favourites and am excited to share this one for Zuppa Toscana.
TIPS for making Great Zuppa Toscana
Soup in general needs time to develop it’s flavours, they often require longer cook times. For quicker soups, like this Easy Zuppa Toscana, it is essential that you season the soup well, and that you use ingredients that have a lot of flavour. For example in this particular soup, the flavour from the Italian Sausage is key, so buy sausage that you really the the flavour of. Mild Italian Sausage is called for in the Zuppa Toscana recipe, but often I will do a combination of half mild and half hot, for even more flavour without any additional work or ingredients. Perfect!
Use what’s in season. Not only does it taste better, but it’s also more economical. Farmers markets are one of happy places when the weather starts to change. I go later in the day for the best deals. Trust me, you can bargain with the vendors and farmers, and often those deals what spurr on specific recipe creations. Last year I bought 20 pounds of assorted Bell Peppers for $10 from a local market, that was a super deal and so much fun to come up with ideas and recipes to use them up. It reminds me a bit of the Mystery Basket test from back when I was in Culinary School.
- 1/2 lb Ground Sausage
- 1 Medium Onion Diced
- 1 Tablespoon Flour
- 1 32 oz Carton Chicken Broth
- 1 Large Potato
- 1/2 Cup Heavy Cream
- 3 Cups Torn Kale Pieces
- Slice your potato. Dice your onion.
- Add sausage & diced onion into a large soup pot and crumble as it cooks over medium heat. Continue cooking until sausage is cooked throughout.
- Sprinkle flour over the sausage/onion mixture and stir. Pour in the entire 32 oz carton of Chicken Broth & bring to a boil.
- Once your broth is boiling, add the potatoes. Cook for about 20 minutes or until potatoes are fork tender.
- After potatoes are fully cooked, pour in your heavy cream & sprinkle in the kale.
- Cook for an additional 5 minutes.
- Serve & enjoy!
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