Zuppa Toscana

Zuppa Toscana

Serves 6

Ingredients

• 1 pound Italian sausage, casings removed
• 3 russet potatoes, sliced into wedges and then halved
• 2 cloves garlic, minced
• 1 large white onion, chopped
• 3 cups chicken broth
• 2 cups kale or Swiss chard
• 1 1/2 cups heavy cream
• 1 cup water
• kosher salt and freshly ground pepper, to taste
• bacon, optional

Directions

1. Place Italian sausage in a large skillet and cook over medium-high heat until browned on all sides. About 5 minutes. Set aside.
2. Drain all but 1 tablespoon fat and sauté onion until softened and translucent. 5-6 minutes. Season with salt and pepper.
3. During the last minute of cooking, add garlic and sauté, stirring frequently so it doesn’t burn, for 1-2 minutes, or until fragrant.
4. Pour in chicken broth and water and bring to a boil. Add potatoes and cook for 2-15 minutes, or until potatoes are fork tender.
5. Return sausage to pot and stir in kale. Cook until leaves are wilted and sausage is warmed through. 3 minutes.
6. Slowly stir in heavy cream and taste and adjust seasoning, if necessary.
7. Ladle into serving bowls and serve immediately.
   Optional: cook bacon and crumble bits over the top as garnish.