Ingredients4 cups chicken broth1 small onion, diced1 cup heavy cream1 lb (450g) Italian sausage (mild or spicy)3–4 medium potatoes, thinly sliced3–4 cloves garlic, minced3–4 cups chopped kale (or spinach as substitute)2–3 tbsp olive oilSalt & black pepper (to taste)Red pepper flakes (optional)Parmesan cheese for topping (optional)InstructionsCook the SausageIn a large pot, heat 1 tbsp olive oil.Add the Italian sausage. Break it up with a spoon and cook until browned.Remove sausage from the pot and set aside (leave some fat in the pot for flavor).Sauté AromaticsIn the same pot, add another splash of olive oil if needed.Add the diced onion and cook until soft (about 4–5 minutes).Add minced garlic and cook 1 more minute until fragrant.Add Broth & PotatoesPour in the chicken broth.Add the sliced potatoes.Bring to a boil, then reduce to simmer.Cook 10–15 minutes until potatoes are tender.Combine EverythingReturn the browned sausage to the pot.Stir in the heavy cream.Add chopped kale. Let it simmer 3–5 minutes until the kale softens.SeasonTaste and adjust with salt, black pepper, and red pepper flakes if you like heat.⭐ ServeLadle into bowls and top with grated Parmesan cheese if desired.Serve hot with garlic bread or crusty baguette.
ZUPPA TOSCANA
