Creamy Zuppa Toscana
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
401 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Zuppa Toscana
Description
Creamy Zuppa Toscana begins with browning mild Italian sausage alongside onions and garlic, creating a flavorful base. Thinly sliced russet potatoes cook in chicken broth until tender, then softened cream cheese is stirred in to enrich the broth. A mixture of milk and flour is added for additional creaminess and slight thickening. Seasonings include red pepper flakes for a mild heat and oregano for herbaceous balance.
The soup is finished by incorporating cooked sausage and chopped kale, allowing the greens to wilt slightly. This results in a hearty, creamy soup with a balance between spicy, savory, and fresh elements. The potatoes contribute softness, while the kale adds texture and earthiness.
This recipe suits serving as a filling meal on its own or paired with crusty bread. The use of cream cheese rather than heavy cream gives the broth a smooth but distinct dairy presence.
Ingredients
- 1 pound Italian sausage (I used mild)
- 1 onion chopped, large
- 3 cloves garlic minced
- 5 cups chicken broth
- 1 1/2 pounds russet potato cut in half lengthwise, then thinly sliced
- 8 oz. cream cheese softened
- 1/2 cup milk
- 1/2 Tablespoon flour
- 3-4 cups kale leaves stems removed, chopped
- 1/2 teaspoon red pepper flakes (if you don't like too much spice, you can reduce this or leave it out)
- 1/2 teaspoon oregano dried
- salt to taste
- black pepper to taste
Instructions
- Brown and crumble Italian sausage with the onions and garlic in a large skillet. Cook until no longer pink, drain fat, and set aside.
- In a large soup pot, bring chicken broth and potatoes to boil over high heat. Cook until potatoes are tender, about 15 minutes.
- Reduce heat to medium and stir in the softened cream cheese. Stir and cook for about five minutes, until cheese is melted.
- In a small bowl, mix together the milk and flour, then stir into the soup. Cook for a couple minutes more. Season the soup with salt, pepper, red pepper flakes, and oregano.
- Stir in the cooked sausage/onions and chopped kale and cook for another 1-2 minutes. Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 75mg | 25% |
| Sodium | 1066mg | 44% |
| Potassium | 831mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2955IU | 59% |
| Vitamin C | 48.3mg | 54% |
| Calcium | 121mg | 12% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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