Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 4 cups chicken broth
- 1 cup water
- 1 lb potatoes, diced (Russet or Yukon Gold)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 4 cups fresh kale, chopped
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Grated Parmesan cheese (for garnish, optional)
Instructions
- Cook the Sausage:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon. Remove the sausage from the pot and set aside, leaving some of the drippings in the pot.
- Cook the Aromatics:
- In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the Broth and Potatoes:
- Pour in the chicken broth and water, then add the diced potatoes. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Add the Kale and Cream:
- Stir in the chopped kale and cooked sausage. Simmer for an additional 5 minutes until the kale is wilted.
- Stir in the heavy cream and red pepper flakes (if using). Season with salt and pepper to taste.
- Serve:
- Ladle the Zuppa Toscana into bowls and garnish with grated Parmesan cheese, if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 mniutes
Nutrition
- Serving Size: 6 servings
- Calories: 400 kcal
- Fat: 28g
- Carbohydrates: 20g
- Protein: 20g