Copycat Zuppa Toscana Soup
A creamy, flavorful soup featuring potatoes, kale, and spices, perfect for warming the heart and the stomach.
Ingredients
Soup Base Ingredients
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium-sized russet potatoes, peeled and sliced
- 6 cups vegetable broth
- 2 cups kale, chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, cooking for an additional minute or until fragrant.
Cooking
- Pour in the vegetable broth and bring to a simmer. Add the sliced russet potatoes along with the Italian seasoning.
- Let this cook for about 15-20 minutes or until the potatoes are tender.
- Once the potatoes are tender, stir in the chopped kale and let it simmer for an additional 5 minutes until the kale wilts.
Finishing Up
- Reduce the heat to low and slowly stir in the heavy cream.
- Season with salt and pepper to taste, allowing the soup to warm through without boiling.
- Ladle the soup into bowls and enjoy! A side of crusty bread complements this meal perfectly.
Notes
For a creamier soup, mash some of the potatoes with a fork before adding the cream. Feel free to sprinkle in fresh herbs like parsley or thyme for added freshness. Store leftovers in an airtight container in the fridge for up to 3 days.