Perfect Homemade Zuppa Toscana Soup
A comforting and hearty Italian soup with creamy broth, tender vegetables, and aromatic herbs.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Sharp Knife
Ingredients
Ingredients
- 2 tablespoons Olive Oil For sautéing vegetables.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 2 cups Potatoes Diced, preferably Yukon Gold or red.
- 2 cups Kale Chopped.
- 4 cups Vegetable Broth Base for the soup.
- 1 cup Heavy Cream For creamy texture.
- 1/2 cup Parmesan Cheese Freshly grated, for garnish.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
- 1 teaspoon Red Pepper Flakes For added heat, optional.
Instructions
- Gather all ingredients and equipment.
- Heat olive oil in a large pot over medium heat until shimmering.
- Add chopped onion and sauté for about 5 minutes until translucent.
- Add minced garlic and sauté for an additional minute.
- Add diced potatoes and stir well. Cook for 2-3 minutes.
- Pour in vegetable broth and bring to a gentle boil.
- Reduce heat to a simmer, cover, and cook for about 15 minutes until potatoes are tender.
- Add chopped kale and stir. Cook for 5 minutes until wilted.
- Stir in heavy cream and season with salt, pepper, and red pepper flakes.
- Simmer for an additional 5 minutes to meld flavors.
- Ladle soup into bowls and garnish with Parmesan cheese.
- Serve hot and enjoy!
Notes
Store leftovers in an airtight container for up to three days. Reheat gently on the stove.