Zuppa Toscana

Zuppa Toscana is my go-to for a quick, easy soup because I almost always have the ingredients on hand (thanks to being able to grow kale year-round in Houston).

This warm, creamy, potato-filled soup pairs perfectly with a fire, sweat pants, and slippers.

You’ll need:

1 lb ground sausage (Italian sausage, pan sausage - you can’t mess this soup up)

1 medium onion, diced small

3 cloves garlic, minced

6 cups broth (chicken or vegetable)

4-6 red potatoes, cut into bite-size pieces

2 cups heavy cream

Handful of parsley, chopped small

2-4 cups kale, chopped small

Salt and pepper

Shaved or shredded Parmesan

How you make it:

In a large soup pan cook sausage, onion, and garlic until onion is soft and sausage is done. Strain. Add back to soup pot.

Add broth, salt and pepper, and potatoes. Cook until potatoes are tender.

Stir in heavy cream.

Taste broth to see if you need more salt/pepper.

Remove from heat.

Stir in parsley and kale. Let sit for 10 min.

Serve topped with shredded or shaved Parmesan.

Serves 4-6


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