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.

Comments