Ingredients
Equipment
Method
Phase 1: Brown the Sausage
- In a large, heavy-bottomed pot or Dutch oven, brown the spicy Italian ground sausage over medium-high heat for 5-6 minutes, breaking it apart with a spoon until it’s fully cooked and beautifully crispy. Using a slotted spoon, transfer the browned sausage to a plate, leaving any rendered fat behind in the pot. Set the sausage aside for later.
Phase 2: Build the Flavor Base (with the Twist!)
- In the same pot, add the 4 tablespoons of butter. Once melted, add the diced white onion and sauté over medium heat for 5-7 minutes until it becomes beautifully translucent and soft. Next, stir in the minced garlic and sauté for just one more minute until it becomes wonderfully fragrant – be careful not to let it brown.
- Now for our unique twist: Pour in the 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc). Use a wooden spoon to aggressively scrape up all the delicious browned bits, or 'fond,' from the bottom of the pot. These bits are packed with umami and Maillard reaction flavors! Let the wine simmer for 1-2 minutes until it's slightly reduced and the alcohol cooks off, infusing your soup base with incredible depth.
Phase 3: Simmer the Soup
- Add the 6 cups of chicken broth, 2 cups of water, the 1-inch pieces of yellow potatoes, 3 teaspoons of salt, and 1 teaspoon of black pepper to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are fork-tender. Ensure they are cooked through but not mushy.
Phase 4: Finish and Serve (with the Twist!)
- Once the potatoes are tender, stir in the 4 cups of chopped kale and the 2 cups of heavy cream. Now, for the second part of our twist: add a small pinch of freshly grated nutmeg. Return the browned sausage to the pot. Stir gently until the kale has just wilted and turned a vibrant green. Avoid letting the soup come to a rolling boil after adding the cream.
- Taste the Zuppa Toscana soup and add more salt and pepper if needed to achieve your desired seasoning. Serve hot, garnished generously with grated Parmesan cheese and/or crispy chopped bacon or bacon bits, if desired. Enjoy the rich, creamy, and complex flavors!
Nutrition
Notes
For best results, prepare vegetables ahead. Store soup in an airtight container for 3-4 days in the fridge. To freeze, omit kale; add fresh upon reheating. Avoid boiling soup after adding cream to prevent curdling. Serve with crusty bread or a simple side salad.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.