Zuppa Toscana Soup
A wonderful and flavorful soup filled with Italian sausage, potatoes and kale.
Equipment
- 1 cutting board
- 1 chef's knife
- 1 garlic press
- 1 liquid measuring cup
- 1 set measuring spoons
- 1 Dutch oven or soup pot
- 1 Stove
Ingredients
- 1 lb Italian ground sausage, mild or spicy
- 1/2 C white onion, diced
- 4 T butter
- 1 T garlic, minced
- 6 C chicken broth
- 5 medium Yukon potatoes, cut into 1/2" slices cut crosswise in rounds
- 1 T salt, or more to taste
- 1 t ground black pepper
- 2 C heavy cream or half and half
- 4 C kale, chopped
- grated Parmesan cheese for serving
Instructions
- Measure all ingredients before beginning.TIP: Remove casings fro sausage if they have them, and use a meat chopper to break sausage up as it browns.
- In a large pot or Dutch oven, saute' sausage until brown, breaking up into fine pieces.
- While sausage is browning, chop onion, kale, slice potatoes, measure chicken broth, cream and seasonings, and mince garlic.
- When browned, move sausage to a bowl and set aside.
- Leaving the sausage drippings in the pot, add the butter and onion and saute over medium heat until translucent for a couple of minutes.
- Add garlic to the mixture and saute for another minute to bloom the garlic.
- Add in chicken broth, potatoes, salt, pepper, and bring to a boil.
- Boil about 20 minutes or until potatoes are tender.
- Stir in kale, heavy cream and sausage and continue to cook for a few minutes longer to meld flavors.
- Taste to see if additional salt or pepper are needed.
- Add to soup bowls and top with grated Parmesan cheese.
- Serve immediately and enjoy!
Notes
A flavorful sausage soup that we love more than Olive Garden's Zuppa Toscana soup. Quick, easy and full of so much flavor.
Feel free to add the level of spicy desired with sausage selected.
Enjoy!