Zuppa Toscana
This Tuscan-style soup features hearty Italian sausage, tender potatoes, and vibrant kale, all simmered in a luscious, creamy broth that feels like a hug in a bowl.
Ingredients
- 1 pound Italian sausage mild or spicy
- 2 tablespoons olive oil extra-virgin for flavor
- 1 large yellow onion diced
- 3 cloves garlic minced
- 4 cups chicken broth low-sodium
- 4 medium russet potatoes peeled and thinly sliced
- 1 bunch kale stems removed and chopped
- 1 cup heavy cream
- 1/4 teaspoon red pepper flakes optional
- Kosher salt and pepper to taste
Instructions
- Heat olive oil in a Dutch oven, add sausage and cook until browned. Drain excess fat.
- Cook diced onion and minced garlic until fragrant and translucent.
- Add chicken broth and sliced potatoes, simmer until potatoes are tender.
- Stir in chopped kale, then slowly pour in heavy cream. Season with red pepper flakes, salt, and pepper.
- Simmer to let flavors meld, adjust consistency, then serve hot with grated Parmesan or crusty bread.
Notes
Swap russet potatoes for Yukon gold for a different texture. Massaging kale with oil softens it. Slowly pour cream to prevent curdling. Add more broth if soup is too thick.
Nutrition
Calories: 350kcal
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