Italian Sausage and Potato ‘Zuppa’ Style Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound Italian sausage, casing removed
• 4 cups chicken broth
• 2 cups diced potatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 (14.5-ounce) can diced tomatoes
• 1 cup water
• 1 cup kale, chopped
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add the sausage and cook, breaking it up with a spoon, until browned.
4. 4 Pour in the chicken broth, diced potatoes, thyme, and oregano. Bring to a boil, then reduce to a simmer.
5. 5 Add diced tomatoes and water, and cook until potatoes are tender, about 20 minutes.
6. 6 Stir in kale and cook until wilted.
7. 7 Season with salt and pepper to taste.
8. 8 Ladle into bowls and garnish with fresh parsley.

Equipment

• Large pot

Variations

• Add a splash of white wine for extra depth of flavor.
• Substitute sweet Italian sausage for a milder taste.

Substitutions

• Use vegetable broth for a vegetarian version.
• Spinach can be used in place of kale.

Pairings

• A rustic loaf of ciabatta bread.
• A light, crisp Pinot Grigio.

Nutrition

Tips

• For a smokier flavor, use smoked paprika in place of some of the dried oregano.
• If you prefer a chunkier texture, add cannellini beans along with the kale.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with crusty bread and a side of grated Parmesan.
• Pair with a simple green salad for a complete meal.

FAQ