Italian Zuppa Toscana (Print Version)

Creamy sausage, potato, and kale soup that's always homey and super filling any time you want comfort.

# Ingredients:

→ Main Ingredients

01 - Salt to your liking
02 - 240 ml heavy cream
03 - Chopped kale, about 100 g
04 - Black pepper, add how you like
05 - One medium russet potato, sliced thin
06 - 240 ml chicken broth
07 - One clove garlic, minced up
08 - One big onion, chopped
09 - A tablespoon of olive oil
10 - 450 g Italian sausage, spicy or mild—your call

→ Optional Garnishes

11 - Grated Parmesan cheese, around 50 g for sprinkling
12 - Red pepper flakes if you'd like extra kick

# Steps:

01 - Take the pot off the heat when it’s hot all the way through. Spoon everything into bowls and toss on some Parmesan if you’re into it.
02 - Hit it with as much black pepper and salt as you like. If you want things spicy, shake in some red pepper flakes.
03 - Turn the heat way down. Pour in the cream gently, letting the soup get warm but don’t let it bubble.
04 - Toss the sausage back in now, along with that kale. Stir and let it simmer a few more minutes.
05 - Now pour in the broth. Crank up the heat till it boils, then slide in the potato slices. Drop the heat and let it cook until the potatoes are soft—maybe 10 minutes.
06 - Now throw in your onion and garlic. Cook it all about five minutes till the onion is kinda clear and the garlic smells good.
07 - Pour the olive oil into your big pot and get it hot on medium. Add the sausage and cook until it’s nicely browned. Scoop it out with a slotted spoon and set aside for later.

# Notes:

01 - Letting this soup sit in the fridge overnight really brings out the flavors.
02 - Don’t have kale? Use spinach for a gentler taste.
03 - Want it heartier? Grab some crusty bread to dip.
04 - Try using turkey sausage if you want things lighter.