Zuppa Toscana

Zuppa Toscana (Tuscan Soup)

Ingredients:

• 1 pound Italian sausage (mild or hot, depending on preference)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 cups water
• 5-6 medium potatoes, peeled and diced
• 2 cups kale, chopped
• 1 cup heavy cream
• 1/2 teaspoon red pepper flakes (optional, for spice)
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Cook the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it up into small pieces as it cooks. Remove the sausage with a slotted spoon and set aside.
2. Cook the Aromatics: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the Liquids and Potatoes: Pour in the chicken broth and water. Add the diced potatoes and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 10-15 minutes.
4. Add the Kale and Sausage: Stir in the chopped kale and cooked sausage. Let the soup simmer for another 5 minutes until the kale is wilted.
5. Add the Cream: Stir in the heavy cream and let the soup heat through. If using, add the red pepper flakes for a bit of spice. Season with salt and black pepper to taste.
6. Serve: Ladle the soup into bowls and top with grated Parmesan cheese. Serve hot.

Keyphrase:

“Delicious Zuppa Toscana (Tuscan Soup)”

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