Zuppa Toscana

• 1 pound Italian sausage (hot or mild)
• 4 cups chicken broth
• 1 cup diced potatoes (about 2 medium)
• 4 cups chopped kale
• 1 cup heavy cream
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Steps

1. 1 Brown the sausage in a large pot, breaking it into crumbles. Drain any excess fat.
2. 2 Add the chicken broth and diced potatoes to the pot. Bring to a boil, then reduce to a simmer until potatoes are tender, about 10 minutes.
3. 3 Stir in the kale and cook until just wilted, about 5 minutes.
4. 4 Stir in the heavy cream and crushed red pepper flakes, if using. Season with salt and pepper to taste.
5. 5 Simmer for an additional 5 minutes to let the flavors meld.
6. 6 Serve hot, topped with grated Parmesan cheese.

Nutrition

Tips

• For a vegetarian option, substitute sausage with extra firm tofu or mushrooms.
• Use baby kale for a quicker cooking time.
• Feel free to add more broth for a thinner soup consistency.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat, adding a splash of broth or water if needed.

Serving Suggestions

• Pair with crusty bread or garlic bread for a complete meal.
• A side of Caesar salad complements the flavors nicely.

FAQ