Description
A simple recipe for creamy Zuppa Toscana ready in 30 minutes.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 pound russet potatoes, thinly sliced
- 1/2 cup heavy cream
- 2 cups kale, chopped, stems removed
- Salt and black pepper to taste
Instructions
- Cook the Italian sausage in a large pot over medium heat, breaking it up as it cooks. Drain excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and add the sliced potatoes. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the heavy cream. Heat through but do not boil.
- Add the chopped kale and cook until it wilts, about 2-3 minutes.
- Season with salt and pepper to your taste. Serve hot.
Notes
- For a thicker soup, mash a few potato slices against the side of the pot.
- You can substitute turkey sausage for a lighter option.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 32
- Saturated Fat: 14
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 25
- Cholesterol: 90
Keywords: Zuppa Toscana, creamy soup, Italian sausage soup, potato kale soup, 30 minute meal