Description
This copycat Zuppa Toscana features tender potatoes, crumbled sausage, and wilted kale in a creamy broth. A vibrant smoked paprika and roasted red pepper swirl adds an elevated presentation and flavor to this classic soup.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian sausage (mild or hot)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1.5 pounds Russet or Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 6 cups vegetable broth (low-sodium)
- 1 cup heavy cream
- 6 ounces kale, tough ribs removed and chopped
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 7 ounces roasted red peppers, drained (for swirl)
- 1.5 teaspoons smoked paprika (pimentón)
- 3 tablespoons olive oil (for swirl)
- 1 teaspoon apple cider vinegar
- 1/4 cup fresh parsley, finely chopped (for garnish)
Instructions
- Brown Sausage: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the crumbled sausage and cook for 8-10 minutes until deeply browned. Remove the sausage with a slotted spoon, leaving rendered fat in the pot.
- Sauté Aromatics: Reduce heat to medium. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
- Simmer Potatoes: Pour in the vegetable broth and add the sliced potatoes. Bring to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
- Finish Soup: Stir in the heavy cream and chopped kale. Continue to simmer, uncovered, for 3-5 minutes, or until the kale has wilted. Return the cooked sausage to the pot. Season with salt and pepper to taste.
- Prepare Swirl: While the soup simmers, combine roasted red peppers, smoked paprika, 3 tablespoons olive oil, apple cider vinegar, and a pinch of salt in a small food processor or blender. Blend until completely smooth.
- Serve and Garnish: Ladle the hot soup into bowls. Spoon a generous swirl of the red pepper sauce over each serving and garnish with fresh parsley.
Notes
For a thicker soup, mash a few potatoes against the side of the pot before serving. Do not substitute standard milk for heavy cream, as it may curdle when simmered.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 510 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 100 mg