Zuppa Toscana Soup Recipe

If you like soup, you will absolutely love this zuppa toscana soup. It’s combines everything good about a soup into one big steaming bowl of deliciousness.

What’s the weather like where you’re at? It is freezing, and I mean freezing here. I hope you’re somewhere that’s nice and warm like Florida or Phoenix so I can be jealous and pretend I’m hanging out in the warm weather with you. 

When it’s cold outside, all I want to do is stay inside and eat big bowls of warm and comforting soup. This zuppa toscana soup recipe is all that and more. It’s in my list of top three soup recipes along with my grandma’s homemade chicken noodle soup and my mom’s broccoli cheese soup. 

This soup is simple to make and best served with a good loaf of bread that’s been toasted so the edges are nice and crunchy. Creamy soup + crunchy bread = heaven on earth. 

Zuppa Toscana Soup Recipe

Ingredients: 

• 1 tablespoon olive oil
• 3 Italian sausages, casings removed
• 4 medium carrots, peeled and diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 4 medium potatoes, peeled and cut into 1 inch pieces
• 1 teaspoon Italian seasoning
• 1 bunch kale, washed, stems removed, and cut into 1 inch pieces
• 1/2 cup heavy whipping cream
• Salt to taste (usually only 1/2 teaspoon)
• Italian bread, thickly sliced and lightly toasted 
• grated Parmesan cheese (for garnish)

Directions: 

1. Heat a large pot over medium heat. Once heated, add the olive oil to the pot, and crumble the Italian sausage into the pot. Cook the sausage, continuing to break it up, until it has browned, about 8 minutes. Once browned, remove the sausage with a slotted spoon and set aside.
2. Add the diced carrots to the pot. Cook the carrots, stirring frequently, until they begin to caramelize, about 3 minutes. Add the minced garlic, and continue stirring for 1 more minute.
3. After a minute, add the chicken broth, cut potatoes, and Italian seasoning to the pot. Simmer for 15 minutes, or until the potatoes are almost done.
4. Preheat the broiler to high heat.
5. Add the kale, reserved sausage and cream to the pot. Simmer for 4 more minutes.
6. While the kale is simmering, broil the bread slices until toasted, about 2 minutes on each side.
7. Serve hot with grated parmesan and a slice of toasted bread.

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Zuppa Toscana Soup

Author Richie Vigil

Ingredients

• 1tablespoonolive oil
• 3Italian sausages, casings removed
• 4medium carrots, peeled and diced
• 4garlic cloves, minced
• 4cupschicken broth
• 4medium potatoes, peeled and cut into 1 inch pieces
• 1teaspoonItalian seasoning
• 1bunch kale, washed, stems removed, and cut into 1 inch pieces
• 1/2cupheavy whipping cream
• Salt to taste(usually only 1/2 teaspoon)
• Italian bread, thickly sliced
• grated Parmesan cheese to top

Instructions

1. Heat a large pot over medium heat. Once heated, add the olive oil to the pot, and crumble the Italian sausage into the pot. Cook the sausage, continuing to break it up, until it has browned, about 8 minutes. Once browned, remove the sausage with a slotted spoon and set aside.
2. Add the diced carrots to the pot. Cook the carrots, stirring frequently, until they begin to caramelize, about 3 minutes. Add the minced garlic, and continue stirring for 1 more minute.
3. After a minute, add the chicken broth, cut potatoes, and Italian seasoning to the pot. Simmer for 15 minutes, or until the potatoes are almost done.
4. Preheat the broiler to high heat.
5. Add the kale, reserved sausage and cream to the pot. Simmer for 4 more minutes.
6. While the kale is simmering, broil the bread slices until toasted, about 2 minutes on each side.
7. Serve with grated parmesan and a slice of toasted bread.