Zuppa Toscana Copycat (Sausage & Kale)
A fast, one-pot creamy Italian sausage and kale soup that rivals the restaurant favorite. Perfect for busy weeknights.
Equipment
- Large pot or Dutch oven
- Slotted spoon
- Wooden Spoon
- Chef's Knife
- Cutting Board
Ingredients
- 1 pound spicy Italian ground sausage
- 4 tablespoons butter
- 0.5 units white onion diced
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 2 cups water
- 5 units yellow potatoes cut into 1-inch pieces
- 3 teaspoons salt
- 1 teaspoon black pepper
- 2 cups heavy cream
- 4 cups chopped kale
- 1 tablespoon grated parmesan cheese optional topping
- 2 tablespoons chopped bacon optional topping
Instructions
- In a large pot saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside.
- In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
- Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender.
- Stir in kale and heavy cream. Add sausage back to the pot.
- Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese and/or bacon if desired.
Notes
- Avoid curdling by keeping the soup at a gentle simmer once the heavy cream is added; never reach a hard boil.
- Cut potatoes into uniform 1-inch pieces to ensure they all cook through at the same time.
- Remove the woody stems from the kale to ensure the greens are tender and easy to eat.