This Zuppa Toscana is the perfect heart dinner that's ready in just 30 minutes! It's packed with Italian sausage, potatoes and kale, and parmesan cheese!
375gramsItalian sausage (without casings)mild or spicy (¾ lb, about 3-4 sausages)
1small onion, finely diced
1tablespoonminced garlic(3 cloves)
1teaspoonItalian seasoning
½teaspoonsalt
¼teaspoonblack pepper
1pinchred pepper flakes (optional - for extra spice)
3cupslow sodium chicken broth
1½lbsRusset or gold potatoes (about 4 medium, peeled and chopped)
2cupschopped kale
3/4cupcream10-30% will work fine
1/4cupshredded Parmesan cheese
Instructions
In a large dutch oven or soup pot, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). If there is a lot of fat in the pan you can drain it or soak it up with paper towel.
Add minced garlic, Italian seasoning, salt, pepper, and pepper flakes and cook 1 minute.
Add broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium-low, cover and continue cooking, stirring occasionally, until potatoes are tender (about 10-12 minutes).
Once potatoes are tender, stir in kale, cream, and Parmesan. Let heat through before serving.
Video
Notes
*If you want to thicken the soup, you can add 1-2 tablespoons of corn starch to the cream before adding to the soup. Storage:Leftover Zuppa Toscana will last in an airtight container in the fridge for 3-4 days. To reheat, microwave or warm on low on the stove until heated through.You can also store this soup in an airtight container in the freezer for up to 1 month. Keep in mind that the texture of potatoes does change with freezing, so if that is something that bothers you, it's best not to risk it. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.