🍲 Zuppa Toscana
Zuppa Toscana is a creamy soup of crumbled sausage, sliced potatoes, kale and garlic, finished with cream. The sausage seasons the broth with fennel and pepper, the potatoes turn soft and the kale adds a fresh, slightly bitter note. It is served hot as a hearty starter or a light meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g sausage, casings removed
- 400 g potatoes, thinly sliced
- 100 g kale, shredded
- 3 garlic cloves, minced
- 1 onion, diced
- 1 l water
- 100 ml cream
- Salt, pepper, chili flakes
Method
- Brown the crumbled sausage in a pot, then remove and drain off most of the fat.
- Sauté the onion and garlic in the same pot for 3 minutes.
- Add the water and potatoes and simmer 15 minutes until tender.
- Return the sausage, add the kale and cook 5 minutes.
- Stir in the cream, season and heat through without boiling.
How to make it lighter
- Drain the fat after browning the sausage and use a little less sausage.
- Halve the cream and add more kale for a lighter bowl.
- Choose a cup-sized portion as a starter rather than a large bowl.
History
Despite its Italian name, this creamy version is an Italian-American creation popularized by American restaurants, loosely inspired by rustic Tuscan soups. It is now a common home recipe across the United States.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →