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Zuppa Toscana

  • Yield: 8 cups 1x


  • 1 pound Italian sausage
  • 2-3 medium potatoes (peeled and diced)
  • 1/2 medium onion (diced)
  • 2 cloves garlic (minced)
  • 4 cup veggie broth
  • 1-2 tbs yellow or white miso
  • 1/2 bunch kale (de-stemmed, cut into bite size pieces)
  • 1 cup heavy cream
  • 2 tbs flour (depending on thickness desired)
  • to taste salt & pepper
  • 1 pinch red pepper flakes (OPTIONAL)
  • 1/2 tsp fennel seed
  • 1/4 cup Italian parsley (chopped GARNISH)
  • 1/4 cup parmesan cheese (grated: GARNISH)


  1. Heat a large soup pot over medium-high heat and brown sausage.
  2. Add minced garlic and stir to combine.
  3. Drain off the grease and add potatoes and onion.
  4. Cover with broth (and miso if using), add the salt, pepper, fennel seed, and red pepper flakes (if using).
  5. If necessary, add water to cover.
  6. Cover the pot and cook on medium until potatoes are done.
  7. In a small bowl, whisk together the heavy cream and flour until well mixed.
  8. Temper the cream mixture slowly with small amount of broth from the soup.
  9. Pour the cream mixture into the pot, add the kale and stir to combine.
  10. Bring to a simmer until soup has slightly thickened.
  11. Taste, adjust seasoning and serve"
  12. Top with Italian parsley and parmesan cheese (if desired) when serving.




  • Serving Size: 1 cup
  • Calories: 406
  • Fat: 25.17 g
  • Carbohydrates: 32 g
  • Protein: 14.87 g
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