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–+ servings
Zuppa Toscana

Zuppa Toscana

Author Amber Brady
Yields 8 to 10 Servings

Ingredients

  • 1 lb mild Italian sausage
  • 1 onion, diced
  • 2-3 cloves garlic, minced
  • 6-7 medium red potatoes, (scrubbed, halved, & sliced)
  • 4 cups chicken broth
  • 1 ½ cups skim milk
  • 2 cups water
  • ¼ tsp red pepper flakes
  • ¼ tsp dried thyme, (If you use mild Italian sausage, you won't need this.)
  • 1 cup heavy cream
  • 2 cups kale, (de-veined & chopped)
  • Salt & Pepper, to taste

Instructions

  • In a stock-pot, over medium-high heat, brown sausage, breaking it into small pieces as it cooks. Drain fat and set aside.
  • In the same stock-pot add onion. Cook for 3-5 minutes or until translucent, adding the garlic the last 30-60 seconds of cooking. (It should cook just fine in the little bit of grease left in the pot from the sausage, but if you need to, add a splash of olive oil.)
  • Return sausage back to pot and add potatoes, chicken broth, skim milk, water, red pepper flakes, and thyme. Simmer over medium heat until potatoes are tender, about 10-15 minutes.
  • Nuke heavy cream in microwave for 30 seconds, then add to soup with the kale. Heat through about 2-3 minutes. Remove from heat and season with salt and pepper, to taste. Serve topped with freshly grated parmesan cheese.

Notes