Nothing is better than a delicious meal, except a simple delicious meal. Add less clean up and dishes afterwards and its music to my ears. Running a household has its tough moments, so when you’re still able to treat yourself without the extra work then it’s a total win. This one pot Zuppa Toscana soup will have you coming back time and time again.
This one pot meal has become a go to in our household, especially during those colder months. Don’t get me wrong though, this recipe is a year-round favorite.
Cooking is definitely a love of mine, but let’s be honest the cleaning that comes afterwards isn’t. Even if you chose a simple meal, it doesn’t take long for the kitchen to become disaster zone. Depending on the recipes or portion size, it can even lead to creating a mountain of dishes.
If you’re like me with little ones running around, keeping a clean kitchen isn’t a realistic dream. Every time I turn around there are 3 more cups in the sink, homework on the kitchen table, snack wrappers near the trash can, and a random sock in the corner of the room.
Let this one pot soup be an easy way out when you’re craving a comfort food, but not the heavy clean up. I have found this recipe is not only a great and simple option, but really easy to modify to and adapt to different preferences.
first thing first – grocery list!
- 1 lb hot breakfast sausage
- all-purpose flour
- yellow onion
- garlic cloves
- chicken broth
- russet potatoes
- kale
- heavy cream
- salt
- pepper
- creole seasoning (my secret ingredient – shhh)
I have found a new love, and it is cast iron and stainless-steel Dutch ovens. If I can cook something in my Dutch oven, then I’m a happy camper. with that being said any largeish pot will do you perfectly fine.
If you want to make this one pot meal easier for you go ahead and cut the vegetables before you start cooking. After that you just add one ingredient in after another and bam your meal is done. This recipe is really simple, and anyone can tackle it with no problem.
let’s start cooking Zuppa Toscana soup
You’re going to want to bring out your Dutch oven or large pot and start to brown the hot breakfast sausage. While this is starting to cook if you haven’t already you will want to dice your onion and garlic. I like to cut my onion into small but constant sized pieces, but you can cut them to the size of your preference.
Once your hot sausage is starting to brown but not fully cooked, you will want to add the onion and garlic. Typically, by the time the meat is fully cooked, the onions should be translucent.
You will want the meat and onions cooked all the way through but be sure not to burn anything. When you no longer see any pink and all of the onions are translucent, add in one tablespoon of all-purpose baking flour. This is to help thicken the soup.
now we’re starting to look like a soup
Add both 32 oz carton of chicken broth, I like to use the one with less sodium. Trust me with the amount of creole seasoning I add to my soup, I can spare the sodium. The more heat the better! This seasoning is completely optional.
Running theme here, if you haven’t already cut up your potatoes ahead of time this is the time to start. I like to use about 4-6 russet potatoes in my recipe, depending on the size. If you got some biggins then 4-5 will be fine, but if they are a bit smaller 5-6 is perfect. I cut my potatoes in a variety of sizes but for the most part I do not cut them bigger than 1/2 centimeter.
finishing up this one pot Zuppa Toscana soup rendition
Place all of the cleaned and cut potatoes into the soup and bring to a slight boil. You want to make the potatoes tender, but we’re not making mashed potatoes. So, make sure you keep an eye on them and occasionally stir.
Right before the potatoes get to the perfect consistency, you will need to add the cup of heavy cream and chopped kale. Stir until everything is incorporated and the soup should achieve a creamy color. This is when I would add a little salt, pepper, and more creole seasoning.
At this point you continue to cook this one pot Zuppa Toscana soup to your preference. Personally, I like to slow cook mine on a low temp for another 25 minutes. Some of the thinner potatoes have pretty much dissolved, causing the soup to get a lovely thickness. If you want your soup on the thinner side, you will want to only cook the soup about 5-10 minutes more after adding the cream and kale.
this one pot soup will become a lazy day favorite
If you’ve been following along, so far you have only really gotten 2 large dishes dirty. The Dutch over/large pot and a cutting board. Other than the knife used to cut the veggies and the spatula you shouldn’t be looking at full sink. When I say this is one of my favorite one pot meals, I’m not lying!
This recipe is the best low maintenance dish for Sunday dinner that you can leave simmering in the background, then this is your one pot Zuppa Toscana soup jackpot. There are days we just need to give ourselves grace and march to a slower beat.
One Pot Zuppa Toscana Soup
Equipment
- 1 large pan or dutch oven
- 1 cutting board
- 1 knife
- 1 spatula
- 1 ladle
Ingredients
- 1 lb hot breakfast sausage
- 4-5 garlic cloves
- 4-6 russet potatoes
- 1 sm-md yellow onion
- 1 tbsp all-purpose flour
- 2 32oz. chicken broth
- 1 cup heavy cream
- 2 cup chopped kale
- salt & pepper to taste
- creole seasoning
Instructions
- Gather all ingredients and preferred large pot, cutting board, knife, and spatula.
- Dice one small to medium size onion into consistent sized pieces, to ensure they all cook evenly. Mince all of the garlic cloves into small consistent sizes as well. If you really enjoy garlic mince 4-5 cloves, if not 3-4 cloves will be just fine.
- Cut the potatoes into slices no larger than 1/2 centimeter. You can cut these in various sizes or all uniform. If you cut some slices smaller than others, those will become so tender they dissolve and add a great texture. Set the potatoes aside, as you won't need them until later. (You can set these in a bowl of cold water, but it is not necessary.)
- Begin to cook the sausage in your preferred pot on medium heat. Ground the meat up with a spatula into smaller pieces. Once the meat is halfway cooked, with a little pink still remaining, add the cut onion and garlic. Mix everything together and continue to cook the meat and onions.
- Once the meat is cooked all the way through and onions have become translucent, add one tablespoon of all-purpose flour. There is no need to drain the grease from the sausage beforehand. Mix everything together until the flour is completely incorporated through. Then you will add 2 32oz. chicken broths to the same pot.
- Add your pre-cut potatoes slices and crank up the heat to high to achieve a low boil. Cook potatoes until they become tender but does not fall apart completely. Pour in the heavy cream, chopped kale, and preferred seasonings. Mix well.
- For a thinner consistency, cook on medium for an additional 5-10 minutes. To achieve a thicker consistency, continue to cook on low heat for 20-30 minute.