Ingredients:
– 1 lb Italian sausage (mild or spicy)
– 1 tbsp olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 4 cups chicken broth
– 3 cups water
– 4 large russet potatoes, thinly sliced
– 2 cups kale, chopped
– 1 cup heavy cream
– Salt and pepper, to taste
– 1/2 tsp crushed red pepper flakes (optional)
– 1/2 cup grated Parmesan cheese, for garnish
Instructions:
1. Cook the Sausage:
– In a large pot or Dutch oven, heat the olive oil over medium heat.
– Add the Italian sausage, breaking it into small pieces with a spoon, and cook until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Sauté the Aromatics:
– In the same pot, add the diced onion and sauté until softened, about 5 minutes.
– Add the minced garlic and sauté for another 1-2 minutes until fragrant.
3. Add Broth and Potatoes:
– Pour in the chicken broth and water, and bring to a boil.
– Add the sliced potatoes to the pot and cook until tender, about 10-15 minutes.
4. Add Kale and Sausage:
– Once the potatoes are tender, reduce the heat to a simmer.
– Stir in the chopped kale and cooked sausage. Cook for another 5 minutes until the kale is wilted.
5. Finish with Cream:
– Stir in the heavy cream and season the soup with salt, pepper, and crushed red pepper flakes (if using).
– Let the soup simmer for an additional 5 minutes to heat through.
6. Serve:
– Ladle the Zuppa Toscana into bowls and garnish with grated Parmesan cheese.
– Serve hot with crusty bread for dipping.
