Ingredients:

  • 1 pound (450g) Italian sausage (mild or spicy, casing removed)
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 cups (1.9L) chicken broth (low sodium preferred)
  • 1 pound (450g) Yukon gold potatoes, peeled and diced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 bunch kale, stemmed and chopped (about 4 cups packed)
  • 1 cup (240ml) heavy cream
  • Grated Parmesan cheese (optional)
  • Crusty bread for serving (optional)

Instructions:

  1. In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the pot. Sauté until softened, about 5-7 minutes.
  3. Pour in the chicken broth, add the diced potatoes, red pepper flakes, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Stir in the chopped kale and cook until wilted, about 3-5 minutes.
  5. Reduce the heat to low. Stir in the heavy cream and heat through. Do not boil.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with grated Parmesan cheese and crusty bread, if desired. This is zuppa toscana soup.