Zuppa Toscana

Prep time: 10 min   |    Cook time: 30 min   |   Ready In: 40 min


  • 1 lb. spicy italian sausage, casing removed and sausage crumbled

  • 1 onion, diced

  • 4 garlic cloves, diced

  • 1 potato, thinly sliced

  • 1/4 teaspoon red pepper flakes

  • 8 cups chicken broth

  • 1 bunch of kale, stems removed, leaves coarsely chopped

  • 1/2 cup heavy cream

  • freshly ground black pepper, to taste

In a large pot, over medium high heat, add sausage and fry, undisturbed for about 3 minutes. The sausage will start to brown and release its juices. Flip the pieces over and cook for another 2 minutes. Stir in the onion & garlic and cook for approx. 2-3 minutes, until the onion begins to turn translucent. Add the potatoes, red pepper flakes and broth and bring to a boil.

Reduce the heat and simmer for 20 minutes, until the potatoes are soft. About 10 minutes before the soup is done, add the kale. Stir, breaking apart some of the potatoes to add thickness to the broth. Stir in the heavy cream and heat through.

Top with freshly ground pepper. Serves 6-8.