Ingredients:
- 1 pound (450g) Italian sausage (spicy or mild), casings removed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups (946ml) chicken broth
- 4 cups (946ml) water
- 3 large potatoes, peeled and diced
- 1 bunch kale, stems removed and leaves chopped
- 1 cup (240ml) heavy cream
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- Grated Parmesan cheese for serving (optional)
Instructions:
- In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up into smaller pieces with a wooden spoon, until browned and cooked through.
- Add the chopped onion to the pot with the cooked sausage and sauté for 3-4 minutes, or until the onion is soft and translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Pour the chicken broth and water into the pot, and bring the mixture to a simmer.
- Add the diced potatoes to the pot and cook for about 10-12 minutes, or until the potatoes are fork-tender.
- Once the potatoes are cooked, stir in the chopped kale and cook for 3-4 minutes, or until the kale is wilted and tender.
- Reduce the heat to low and stir in the heavy cream. Let the soup simmer gently for a few minutes to heat through.
- Season the Zuppa Toscana with salt, pepper, and a pinch of red pepper flakes (if using), adjusting to taste.
- Ladle the hot soup into bowls and serve immediately, garnished with grated Parmesan cheese if desired.
- Enjoy your super-delicious Zuppa Toscana as a comforting and satisfying meal, perfect for chilly days or any time you crave a hearty soup!
- This recipe yields about 6 servings. Feel free to customize it by adjusting the spice level of the Italian sausage or adding extra ingredients like bacon or cannellini beans for additional flavor and texture.