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Zuppa Toscana

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A hearty Italian soup made with Italian sausage, potatoes, kale, and a creamy broth, perfect for a comforting meal.

Ingredients

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  • 1 pound Italian sausage, casings removed
  • 4 cups chicken broth
  • 3 large russet potatoes, thinly sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 bunch kale, stems removed and leaves chopped
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, optional
  • Olive oil, for cooking

Instructions

  1. In a large pot over medium heat, cook the Italian sausage until browned and cooked through, breaking it up with a spoon. Remove sausage and set aside.
  2. In the same pot, add a drizzle of olive oil if needed and sauté the chopped onion until translucent, about 5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth and bring to a boil.
  5. Add the sliced potatoes and cook until tender, about 15 minutes.
  6. Return the cooked sausage to the pot and stir in the chopped kale. Cook until the kale is wilted, about 5 minutes.
  7. Reduce heat to low and stir in the heavy cream. Heat through but do not boil.
  8. Season with salt, black pepper, and red pepper flakes if using. Serve hot.

Notes

For a lighter version, substitute half-and-half for heavy cream. You can also add cooked bacon for extra flavor. Be sure to slice potatoes thinly for even cooking.

Nutrition

Find it online: https://www.receipster.com/zuppa-toscana-recipe-2/

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