This Rustic Zuppa Toscana with Quinoa is a hearty, comforting soup that brings the flavors of Tuscany right into your kitchen. With its savory sausage and nutrient-rich quinoa, this recipe is perfect for a cozy dinner any time of the year.
Spicy Italian sausage adds a robust and flavorful kick, setting the tone for the entire dish. Olive oil helps to brown the sausage and sauté the aromatics, adding a subtle richness. Onion and garlic provide a savory base, enhancing the soup's depth. The chicken broth is the backbone of the soup, marrying all the flavors together. Quinoa takes this soup beyond the traditional by adding texture and a boost of protein. Russet potatoes bring heartiness and help thicken the soup naturally. Kale introduces a pop of color and nutrients, making each bite wholesome. Heavy cream rounds out the flavors with its creamy texture. Finally, salt and pepper are essential for seasoning, with red pepper flakes and grated Parmesan cheese serving as perfect garnishes to elevate the final dish.
Serve this hearty soup with a crusty loaf of sourdough or a simple arugula salad dressed with lemon and olive oil. A glass of Chianti pairs beautifully, bringing out the Tuscan flavors.
Start by heating a tablespoon of olive oil in a large pot over medium heat. Once warm, add the spicy Italian sausage, making sure to remove the casings beforehand. As it cooks, use a spoon or spatula to break the sausage into smaller pieces, allowing it to brown evenly. This should take about 7–10 minutes. Once the sausage is nicely browned, remove it from the pot with a slotted spoon and set it aside for later.
In the same pot, add the diced onion and minced garlic. Sauté them in the leftover sausage drippings until they turn translucent, which should take about 5 minutes. This step is crucial as it builds the foundational flavor of your soup.
Next, pour in the chicken broth, scraping up any browned bits from the bottom of the pot — these are flavor gold! Add the quinoa and cubed russet potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, giving the potatoes and quinoa time to soften and absorb the broth.
Once the quinoa is fluffy and the potatoes are tender, return the cooked sausage to the pot. Stir in the chopped kale, letting it simmer for another 5 minutes until the kale is just wilted.
Finally, pour in the heavy cream, stirring well to combine. Taste and season with salt and pepper to your liking. Serve the soup hot, garnished with a sprinkle of red pepper flakes and a generous helping of grated Parmesan cheese.
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