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Zuppa Toscana

  • Author: Mansee
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 1x

Description

A copycat version of everyone's favorite sausage, kale and potato soup. Comes together in 30 minutes, perfect for a chilly weeknight dinner. Both stovetop and Instant Pot instructions included!


Ingredients

Scale
  • 2 teaspoons olive oil
  • 1 lb sausage (I like spicy chicken or italian!)
  • 1 medium white or yellow onion
  • 3 garlic cloves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup white wine
  • 1 lb baby red potatoes
  • 4 cups chicken stock
  • 2-4 cups water (see note below)
  • 1 can evaporated milk OR 1/2 cup heavy cream
  • 4-6 cups kale leaves

Instructions

Stovetop

  1. Heat a large pot over medium high heat and add 2 teaspoons olive oil. Once hot, add 1lb sausage (squeeze out of casings if you have sausage links) and break it up into big chunks. Let cook undisturbed for about a minute before stirring and breaking it into smaller chunks. Lower heat to medium and let cook, stirring/breaking occasionally, until brown and crispy.
  2. While sausage is cooking, dice 1 medium onion and mince 3 cloves garlic. Every once in a while, stir the sausage and make sure it's cooking evenly. When it's done, remove sausage from pan and set aside. Add onion to pot and cook for 5-7 minutes, stirring occasionally. If your sausage didn't give off too much fat, feel free to add a little more oil to keep the onions from sticking.
  3. While the onions cook, cut 1lb potatoes. The size is totally up to you, just remember the smaller you cut them the quicker they will cook!
  4. When the onions are translucent and just beginning to brown, add the garlic, 1/2 teaspoon oregano, 1/2 teaspoon red pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Cook for one minute.
  5. Add 1/4 cup wine and scrape up any brown bits at the bottom of the pan. Let cook for one minute.
  6. Then add the potatoes and sausage, along with 4 cups chicken stock and 2 cups water (up to 4 if you want a super brothy soup). Crank up the heat and bring the pot to a boil, then reduce it back to a simmer and let cook, uncovered, for 20 minutes or until the potatoes are totally cooked through.
  7. While the soup simmers cut or tear up 4-6 cups kale into small pieces. This feels annoying, but I promise it's more annoying to try and slurp up huge pieces of kale.
  8. When the potatoes are cooked, add 1 can evaporated milk (or 1/2 cup heavy cream) and kale to the pot and stir. Cover and let cook for 5 minutes.
  9. Taste and adjust seasoning as necessary (I almost always add more salt, but that depends on the sausage you use).
  10. Serve hot!

Instant Pot

  1. Turn Instant Pot to saute and add 2 teaspoons olive oil. Once hot, add 1lb sausage (squeeze out of casings if you have sausage links) and break it up into big chunks. Let cook undisturbed for about a minute before stirring and breaking it into smaller chunks. Lower heat to medium and let cook, stirring/breaking occasionally, until brown and crispy.
  2. While sausage is cooking, dice 1 medium onion and mince 3 cloves garlic. Every once in a while, stir the sausage and make sure it's cooking evenly. 
  3. Add onion to pot and cook for 5-7 minutes, stirring occasionally. If your sausage didn't give off too much fat, feel free to add a little more oil to keep the onions from sticking.
  4. While the onions cook, cut 1lb potatoes. The size is totally up to you, just remember the smaller you cut them the quicker they will cook!
  5. When the onions are translucent and soft (they might not start to brown in the IP - that's okay!), add the garlic, 1/2 teaspoon oregano, 1/2 teaspoon red pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Cook for one minute.
  6. Add 1/4 cup wine and scrape up any brown bits at the bottom of the pan. Let cook for one minute.
  7. Add the potatoes and 4 cups chicken stock and 2 cups water (up to 4 if you want a super brothy soup). 
  8. Switch Instant Pot to Pressure Cook. Cook on high for 5 minutes.
  9. While the soup pressure cooks, cut or tear up 4-6 cups kale into small pieces. This feels annoying, but I promise it's more annoying to try and slurp up huge pieces of kale.
  10. When done, do a quick release (this means you manually release the pressure when done, rather than allowing it to come down naturally) and switch back to saute mode.
  11. Add 1 can evaporated milk (or 1/2 cup heavy cream) and kale to the pot and stir. Let cook for a few minutes just until the kale wilts.
  12. Taste and adjust seasoning as necessary (I almost always add more salt, but that depends on the sausage you use).
  13. Serve hot!

Notes

  • For whatever reason, I like this dish really soupy so I always use the full four cups of water. If you want to keep it less so then start with two and add more if you feel the need.
  • A lot of the flavor comes from the sausage so use your favorite. I'm partial to spicy sausage and I like this soup on the spicier side, so I almost always go that route.
  • With that said, if you want to make this vegetarian you can omit the sausage and add chickpeas or white beans. Both taste good - just make sure to add a little extra seasoning and taste as you go.
  • I find that this soup keeps really well in the fridge for a few days so it's great to make a big batch over the weekend and eat throughout the week.