Zuppa Toscana
35 min·Italian-American
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Ingredients
Zuppa Toscana:
- 1 tablespoon olive oil
- 1 lb. ground mild Italian pork sausage
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 medium russet potatoes, peeled and cubed
- 6 cups chicken broth
- 2 stalks of kale, stems removed, finely chopped
- 3/4 cup heavy cream
To Season / Serve:
- salt and pepper to taste
- freshly grated Parmesan to taste, for topping
- 1 loaf crusty bread, with butter
Instructions
5 steps
- 1
Heat the oil in a large Dutch oven over medium high heat. Brown the sausage until fully cooked.
- 2
Add the onions and garlic to the sausage. Sauté for 5-7 minutes until soft and fragrant.
5 min - 3
Add the potatoes and the broth. Simmer for 7-10 minutes, until the potatoes are tender.
7 min - 4
Add the kale and heavy cream. Simmer for 5 minutes until kale has wilted.
5 min - 5
Season with salt and pepper, top with Parmesan for even more flavor, and dunk into that glorious broth with hot crusty bread.
Progress
0 / 5 steps
