Zuppa Toscana
A comforting, rustic Italian soup with a creamy broth, kale and Italian sausage.
Servings: 6
Ingredients
- 16 ounces of ground Italian sausage (mild, sweet or hot)
- 2 large yukon gold potatoes, cubed
- 10-12 ribs of kale, chopped
- 1 large yellow onion, diced
- 4 cloves of garlic, finely minced
- 4 tablespoons of butter
- 1 tablespoon of onion powder
- 2 teaspoons of garlic powder
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 6 cups of chicken stock
- 2 cups of heavy cream
- 1 cup of water
- fresh parmesan, finely shredded (optional garnish)
Instructions
- Brown 16oz of Italian sausage in a large pot or Dutch oven over medium heat
- Transfer browned Italian sausage into a bowl and set aside
- Add 4 tablespoons of butter and 1 diced yellow onion into the pot and cook for 5-7 minutes
- Add 4 cloves of minced garlic, 1 tablespoon of onion powder, 2 teaspoons of garlic powder, 2 teaspoons of salt and 1 teaspoon of black pepper into the pot and cook for 60 seconds, stirring constantly
- Add 1 cup of chicken stock into the pot and use a wooden spoon to scrape up any brown bits on the bottom or sides of the pot
- Add the remaining 5 cups of chicken stock and 1 cup of water and bring the soup to a boil
- Add the cubed potatoes into the soup and cook until tender (about 10 minutes)
- Once the potatoes are tender, add 2 cups of heavy cream, the browned Italian sausage and chopped kale into the soup and stir to combine
- Simmer for about 10 minutes
- Serve hot and garnish with finely shredded parmesan