Zuppa toscana bowl

Zuppa Toscana (Creamy Kale and Potato Soup)

  Posted in: recipes

Happy Soup Sunday!

Yay! This time my soup recipe will actually go up on Sunday, our soup day :). For the second instalment of my soup month, I will present you with a more recent favourite. A little while ago I was hanging out with Anneloes and she made a version of this soup for lunch. I thought it was so warming and hearty. I liked it so much that I couldn't stop eating and actually burnt my tongue a little. That wasn't very nice, but days later my mind and body still wanted more. So in the weeks that followed I researched many Zuppa Toscana recipes in order to create my own favourite version.

I personally like kale, but Peter is not the biggest fan, though. I think it has something to do with the fact that in Holland we have this dish called 'Boerenkool Stamppot' (kale mashed potatoes), and that dish can be rather bland. He doesn't really have good childhood memories about that dish and is, therefore, a bit reluctant sometimes to try recipes with kale. I've gotten him so far as to eat kale in salads or roasted with some pumpkin from the oven, but still, when I introduced this soup he wasn't that enthusiastic to try it out, lol. Nonetheless, he did and before he had finished his bowl he inquired when I would be making this again. The answer: a week later (recipe tweaking and all). Now it has become sort of a winter staple.

I like this soup best when it is not too complicated and so you only need a few ingredients. The potato and the kale make a perfect base together (lovers of kale mash should really try this ;). The creamy soup adds a flavour binding component and my secret ingredient definitely has to be the sweet smoked paprika powder. It adds some depth and complexity to this dish and totally rounds it out. Also, I listed the parmesan flakes as optional, but to be honest, they are not haha. Really, please try the soup with the parmesan flakes. You won't regret it. Ps. While I am writing this post, Peter comes up to me asking me what I'm doing. So I say I'm writing this blog post and he goes 'Omg that soup was so good. Can we make this again soon?'. So yeah, I don't know about you, but this soup will definitely be on our meal plan again for the upcoming week. Oh, and if you get around to trying this recipe, let me know. I'd love to read your opinions and experiences!

Zuppa Toscana (Creamy Potato and Kale Soup)


4-5 bowls of soup

Ingredients

  • 400 gr. sausage meat
  • 1 large white onion, finely diced
  • 2 cloves of garlic, minced
  • 1 tbsp. Italian spice mix
  • 1 tsp. sweet smoked paprika powder
  • 1/2 tsp. black pepper
  • 300 gr. chopped curly kale
  • 600 gr. potatoes, cut in half, then cut into thin half-moon slices
  • 1 vegetable stock cube
  • 1 litre water
  • 125 ml. cream
  • optional: chilli flakes and parmesan flakes for serving

Instructions

  1. Remove the sausage meat from the casings and start browning off the meat in a large heavy-based pan over medium heat without any oil/butter. The sausage meat will release enough fat to make extra oil unnecessary. Stir occasionally to break up the pieces. Once browned (after 5-6 min), add the onion. Stir through and saute for 3-4 minutes until the onions have gone translucent and soft.
  2. Add the garlic, smoked paprika powder, black pepper and Italian seasoning and stir through for a minute or so, to cook out the sharpness of the garlic. Then add the stock cube and a litre of boiling water. Add the potatoes and the kale and stir through. Bring to a boil, turn down the heat, put a lid on the pan and leave to simmer for 20-30 minutes. Continue simmering until the potato slices are cooked and soft, but not falling apart (This process usually takes about 20 minutes for me).
  3. Take the pan off the heat, stir in the cream, season with salt and pepper if necessary and the soup is ready to serve. I love to garnish a bowl of this lovely soup with some parmesan shavings and chilli flakes. Enjoy!

Notes

  • This soup works well with any kind of potato, but I prefer a more waxy potato. They will hold their shape the best adding a great texture to the soup.
  • You can easily make this recipe vegetarian by replacing or leaving out the sausage.
  • Leftovers can be stored in the fridge for up to 5 days. Because the soup contains cream, I don't recommend freezing it. You can, however, freeze the soup before adding the cream. Then just add the cream the moment you reheat the soup before serving.
tags:   Lunch, Dinner, Soup, Pork, Cream, Potato, Italian, Kale