This recipe for How to Cook Zuppa Tuscana creates a beautiful Italian-style soup that is both very filling and truly delicious.

Chock full of sausage, kale & potatoes, with a flavorful & creamy broth, your family and friends will love it!

How to Cook Zuppa Tuscana:

This is one of our favorite soups.

Type: Soup Recipe

Prep Time: 15 min
Cook Time: 1 hr 20 min
Yield: ~ 10 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

~ 12 cups cold water – total
2 large bunches of kale – washed & drained
~ 1 doz fingerling potatoes or other potatoes – sliced; yielding about 4 cups of sliced potatoes
1 1/2 tbsp olive oil
1/2 large onion – diced
1 lb sausage of your choosing – preferably Italian sausage
1 cup heavy cream
1 tsp salt
2 garlic cloves – minced
1/4 tsp red chili flakes
18 freshly ground peppercorns
1 bay leaf
1 tbsp fresh oregano – finely chopped; if you have it, or dried will be okay
1 tbsp butter

Into a large stockpot or cooking pot, heat olive oil on medium heat.
Add in sausage and brown. Once browned, remove sausage from pot and set aside.
Into the same stockpot, add the onion and cook, stirring often, until somewhat translucent. Then, stir in the garlic & salt, and continue stirring for 1 – 2 min being careful not to burn the garlic.
Add about 6 cups of water to stockpot, to prevent garlic and onions from burning.
Remove ribs from kale and tear into bite-sized pieces. Add into stockpot.
Return sausage back to stockpot.
Add enough water to cover the kale in the stockpot – about 6 more cups, depending on size of pot and amount of kale used.
Bring water to a boil on medium heat and then turn to a simmer, cooking for about 1 hr.
Add potatoes to soup, stir and cook until tender – about 10 – 15 min.
When soup is cooked, stir in cream and finish with butter.
To finish, add in fresh oregano, correct seasoning, and stir through.