Zuppa Toscana soup

Zuppa Toscana soup

from thereciperebel.com
30 min

This Zuppa Toscana is the perfect heart dinner that's ready in just 30 minutes! It's packed with Italian sausage, potatoes and kale, and parmesan cheese!

Ingredients

  • 375 grams Italian sausage (without casings) (mild or spicy (¾ lb, about 3-4 sausages))
  • 1 small onion, finely diced
  • 1 tablespoon minced garlic ((3 cloves))
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch red pepper flakes ((optional - for extra spice))
  • 3 cups low sodium chicken broth
  • 1½ lbs Russet or gold potatoes ((about 4 medium, peeled and chopped))
  • 2 cups chopped kale
  • 3/4 cup cream (10-30% will work fine)
  • 1/4 cup shredded Parmesan cheese

Directions

  1. 1

    In a large dutch oven or soup pot, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). If there is a lot of fat in the pan you can drain it or soak it up with paper towel.

  2. 2

    Add minced garlic, Italian seasoning, salt, pepper, and pepper flakes and cook 1 minute.

  3. 3

    Add broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium-low, cover and continue cooking, stirring occasionally, until potatoes are tender (about 10-12 minutes).

  4. 4

    Once potatoes are tender, stir in kale, cream, and Parmesan. Let heat through before serving.