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One-Pot Zuppa Toscana Soup

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A comforting Italian soup filled with ground sausage, kale, and creamy goodness, perfect for chilly nights.

Ingredients

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  • 1 pound Italian sausage, ground (mild or spicy, according to preference)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 3 cups water
  • 4 medium Russet potatoes, thinly sliced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • 4 cups kale, chopped
  • 1 cup heavy cream
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Brown the ground Italian sausage, breaking it up with a spoon, until browned and cooked through.
  3. Drain the excess fat from the sausage and set it aside.
  4. Sauté the diced onion in the pot for about 3-4 minutes until translucent.
  5. Add the minced garlic and cook for 1 minute until fragrant.
  6. Pour in the chicken broth and water, then add the sliced potatoes. Bring to a boil, then reduce the heat and let it simmer uncovered until the potatoes are tender, about 15 minutes.
  7. Return the cooked sausage to the pot along with the red pepper flakes, salt, and pepper. Stir to combine.
  8. Add the chopped kale and simmer for another 5 minutes until the kale is wilted.
  9. Stir in the heavy cream, taste, and adjust seasoning if necessary. Heat through but do not let it boil.
  10. Serve warm, garnished with grated Parmesan cheese.

Notes

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months without cream. Reheat gently on the stovetop.

Nutrition

Find it online: https://recypez.com/one-pot-zuppa-toscana-soup/

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