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Italian Zuppa Toscana Soup
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Italian Zuppa Toscana Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 pound Italian sausage chicken or turkey sausage if preferred, casing removed
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 3 medium potatoes thinly sliced or cubed
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 cup heavy cream
  • 4 cups fresh kale stemmed and chopped
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese for garnish

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up into crumbles, until browned, about 5-6 minutes. Drain any excess fat if needed.
  • Add the diced onion and garlic to the pot and sauté for 4-5 minutes until softened and fragrant.
  • Pour in the chicken broth, and add the sliced or cubed potatoes, Italian seasoning, and red pepper flakes (if using). Stir to combine and bring the soup to a boil.
  • Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are tender.
  • Stir in the heavy cream and chopped kale, cooking for an additional 5 minutes until the kale is wilted and the soup is heated through.
  • Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese if desired.