Zuppa Toscana
Ingredients
- 1 tablespoon olive oil
- 1 pound raw spicy Italian sausage, casings removed if using links
- 1 medium white onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 8 cups (2 quarts) chicken broth
- 1 pound new potatoes, diced
- 1 (15-ounce) can cannellini or other white beans, rinsed and drained
- 1 cup heavy cream or half-and-half
- 5 cups stemmed and chopped kale (about 5 ounces)
- Salt and freshly ground black pepper, to taste
Instructions
- 1
Brown the sausage - In a large pot over medium heat, add the olive oil and sausage. As the sausage browns, use a sturdy spatula to break up the sausage into bite-sized pieces. Continue until the sausage is cooked through, about 6 minutes. Remove the sausage with a slotted spoon to a bowl or plate and set aside, leaving the oil in the pot.
- 2
Cook the aromatics and add the broth - To the pot, add the onion, celery, and garlic and cook until the onion is mostly translucent, about 4 minutes. Add the flour and cook, stirring constantly, until it thoroughly coats the vegetables, 1 minute. Slowly stir in the chicken stock and bring to a simmer, scraping the bottom of the pot.
- 3
Add the remaining ingredients - Add the potatoes and white beans. Turn the heat down to low, cover, and simmer until the potatoes are tender, about 15 minutes. Add the kale and simmer just until tender, 4 to 5 minutes. Remove from the heat and wait until the soup stops simmering. Stir in the half-and-half or cream. Add the sausage back to soup and taste, seasoning with salt and pepper as needed.
