Zuppa Toscana Soup
Ingredients:
1 pound Italian sausage
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
3 cups water
4 large russet potatoes, sliced thin
2 cups kale, chopped
1 cup heavy cream
1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
Directions:
Heat a large pot over medium heat. Add the Italian sausage, breaking it up into small pieces as it cooks. Once browned and fully cooked, remove the sausage with a slotted spoon and set aside.
In the same pot, add olive oil, followed by the diced onion. Sauté for 2-3 minutes until translucent. Add the minced garlic and cook for 1 more minute.
Pour in the chicken broth and water, then stir in the sliced potatoes. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
Return the cooked sausage to the pot and stir in the chopped kale. Cook for 3-5 minutes until the kale softens.
Stir in the heavy cream and crushed red pepper flakes, if using. Season the soup with salt and pepper to taste. Let the soup heat through for another 2 minutes.
Serve hot, optionally garnished with freshly grated Parmesan cheese or additional red pepper flakes.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 6 servings
