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Bowl of creamy zuppa toscana soup with beef, potatoes, and kale on a wooden table

Easy Zuppa Toscana Soup Ready in 50 Minutes

Creamy zuppa toscana soup with seasoned browned beef, tender russet potatoes, and lacinato kale, made in one pot in 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 About 1 1/2 cups
Course: Main Course
Cuisine: American, Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 pound ground beef 85 percent lean (certified beef from your butcher)
  • 1 large yellow onion about 8 ounces, diced
  • 4 garlic cloves minced
  • 6 cups reduced-sodium chicken broth from a certified source
  • 1 1/2 pounds russet potatoes about 3 medium, scrubbed and sliced 1/4 inch thick
  • 4 ounces lacinato kale stems removed, leaves torn into bite-size pieces (about 4 packed cups)
  • 1 cup heavy cream
  • 1/2 teaspoon Diamond Crystal kosher salt plus more to taste
Sausage-style seasoning
  • 1 teaspoon fennel seeds lightly crushed
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper

Equipment

  • 5 1/2 quart Dutch oven
  • Flat edged wooden spoon
  • Sharp chef's knife
  • Ladle

Method
 

  1. Heat a 5 1/2 quart Dutch oven over medium-high heat for 2 minutes. Add the beef and seasoning mix, break the meat into small crumbles, and cook 7 to 8 minutes, until deeply browned with crisp edges and no pink left.
  2. Lower the heat to medium. Stir in the onion and cook 4 minutes, until soft and see-through at the edges.
  3. Add the garlic and cook 30 seconds, until fragrant.
  4. Pour in the broth and scrape the bottom until the brown film lifts off. Raise the heat to high and bring to a boil, about 5 minutes, until large bubbles break across the surface.
  5. Add the potatoes and 1/2 teaspoon salt. Lower the heat to medium and simmer 12 to 15 minutes, until a fork slides in with slight resistance and the edges stay sharp.
  6. Stir in the kale and simmer 3 minutes, until bright green and about half its size.
  7. Turn the heat to low and stir in the cream. Warm 2 to 3 minutes, until steaming and pale and silky. Do not boil.
  8. Taste and add salt in 1/8 teaspoon pinches. Ladle into bowls and top with a pinch of red pepper flakes.

Notes

Do not let the soup boil after the cream goes in, or the cream can split.
Make ahead: cook through step 5, cool, and refrigerate up to 2 days. Add the kale and cream when reheating.
Storage: refrigerate up to 4 days in an airtight container or freeze up to 2 months, reheating to 165°F.