Description
A rich and creamy copycat version of the famous Zuppa Toscana, featuring savory Italian sausage, hearty potatoes, and fresh kale in a garlic-cream broth.
Ingredients
Scale
- 1 lb Italian sausage (mild or hot)
- 1 cup diced onion
- 4 cloves minced garlic
- 3 large russet potatoes, sliced into half-moons
- 6 cups chicken broth
- 2 cups chopped kale
- 1 cup heavy cream
- Salt and black pepper to taste
Instructions
- In a large pot over medium heat, brown the Italian sausage, breaking it into small crumbles until cooked through.
- Add the diced onions to the pot and sauté for 3-5 minutes until translucent.
- Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Pour in the chicken broth and add the sliced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in the chopped kale and simmer for 2-3 minutes until wilted.
- Lower the heat to low and slowly stir in the heavy cream.
- Season with salt and pepper to taste and serve hot.