Italian
Zuppa Toscana
Italian sausage is browned until it reaches 160°F, then potatoes and kale simmer in broth and finish with cream. The sausage stays in crumbles so every spoonful is seasoned.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
Why you’ll love it
- Browning the sausage to 160°F renders fat that flavors the pot.
- Thin potato slices cook in the broth without a separate boil.
- Kale is sturdy enough to simmer a few minutes without disappearing.
- Cream is added late so it does not scorch.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the sausage and break it into crumbles.
- 2
Cook until the sausage is browned and the crumbles reach 160°F, about 8 minutes. Leave about 1 tbsp of fat in the pot.
- 3
Add the onion and cook 4 minutes. Add the garlic and red pepper flakes and cook 30 seconds.
- 4
Pour in the broth, potatoes, salt, and pepper. Simmer until the potatoes are tender, about 15 minutes.
- 5
Stir in the kale and cream. Simmer 5 minutes until the kale is tender and the sausage is still at least 160°F.
- 6
Stir in the Parmesan and serve.
Pro tips
- Check the sausage temperature in a cluster of crumbles, not against the bare pot.
- Slice the potatoes about 1/4 inch thick so they soften evenly.
- Lacinato kale holds up better than baby spinach here.
Easy substitutions
- mild Italian sausage
- hot Italian sausage, still cooked to 160°F
- kale
- chopped Swiss chard
- heavy cream
- half-and-half
Storage and reheating
Storage
Refrigerate in a covered container up to 3 days.
Reheating
Warm on the stovetop until the sausage reaches 160°F, stirring so the cream does not scorch.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 452
- Protein
- 20 g
- Carbs
- 30 g
- Fat
- 28 g
- Fiber
- 3 g
Moderate · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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