The Best Zuppa Toscana
Ingredients
- 1 pound mild Italian sausage
- 4 tablespoons unsalted butter
- 1 medium white onion diced
- 2 tablespoons minced garlic
- 6 cups low-sodium chicken broth
- 2 cups water
- 4 large yellow potatoes scrubbed and cut into bite-sized pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups heavy cream
- 4 cups kale stems removed and leaves torn into pieces
- Optional toppings: crumbled cooked bacon and shredded Parmesan cheese
Instructions
- In a large pot over medium heat, cook the sausage until browned and crumbly, about 5-6 minutes. Transfer the sausage to a plate and drain any excess grease.
- In the same pot, melt the butter. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sauté for another minute. Make sure not to burn it.
- Pour in the chicken broth and water, then add the potatoes, salt, and pepper. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 10-15 minutes. They are done when a fork easily pierces the potatoes.
- Add the kale to the pot and cook until it turns bright green (about 2-3 minutes). Pour in the heavy cream and return the cooked sausage to the pot. Warm through, adjust seasoning.
- Pour the hot soup into bowls. You can top it up with crumbled bacon, a generous sprinkle of Parmesan cheese and serve with a side of bread (preferably crusty!).
Nutrition
Calories: 386kcalCarbohydrates: 18gProtein: 11gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 84mgSodium: 535mgPotassium: 632mgFiber: 3gSugar: 2gVitamin A: 2933IUVitamin C: 37mgCalcium: 110mgIron: 2mg
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