Zuppa Toscana with Turkey Sausage
A brothy Italian-style soup with browned turkey sausage, tender potato slices, earthy kale, and a light finish of cream. It is hearty enough for dinner while keeping the broth clear and the potatoes distinct.
Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop
Ingredients
- 1 tablespoon olive oil
- 1.25 pounds (570 g) uncooked turkey sausage
- 1 medium (about 170 g) yellow onion
- 3 cloves (about 9 g) garlic
- 8 cups (1.9 L) low-sodium chicken broth
- 2 pounds (900 g) yukon gold potatoes
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 6 ounces (170 g) kale
- 0.75 cup (180 mL) heavy cream
Cooking instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Remove the turkey sausage from its casings if needed, add it to the pot, and cook for 6 to 8 minutes, breaking it into bite-size crumbles, until browned and no longer pink. The sausage should reach 165°F (74°C). (about 8 min) — 165°F (74°C)
- Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, until fragrant. (about 5 min) — Medium heat
- Pour in the broth. Scrub the potatoes, slice them about 1/4 inch (6 mm) thick, and add them to the pot with the salt and pepper. Bring to a gentle boil, then reduce the heat to maintain a steady simmer. (about 5 min) — Simmer
- Simmer uncovered for 12 to 15 minutes, stirring gently once or twice, until the potato slices are fork-tender but still hold their shape. (about 15 min) — Gentle simmer
- Remove and discard the tough kale stems, tear or chop the leaves into bite-size pieces, and stir them into the soup. Simmer for 3 to 4 minutes, until the kale is tender and bright green. (about 4 min) — Gentle simmer
- Reduce the heat to low and stir in the cream. Warm for 2 to 3 minutes without boiling. Taste and adjust the salt and pepper. Serve hot, keeping the soup brothy rather than reducing it heavily. (about 3 min) — Low heat