Soups & Stews

Zuppa Toscana Copycat Soup

  • 1 lb. mild Italian sausage
  • pinch red chili flakes
  • 1 white onion, sliced (optional)
  • olive oil
  • 4 garlic cloves, chopped
  • 3 russet potatoes, sliced
  • chicken stock/chicken bouillon
  • 1 bunch kale, chopped
  • ~ 1/2 cup heavy cream
  • shredded Parmesan cheese
  • fresh ground black pepper
  1. Brown sausage with red chili flakes.  Remove and reserve.
  2. Saute garlic and onion in olive oil.
  3. Add potatoes and chicken stock, add water enough to cover potatoes.
  4. Cover and simmer until potatoes soft.
  5. Add sausage and kale.
  6. Add cream just before serving.
  7. Top with black pepper and Parmesan cheese.

I made this without onion,  I don’t think it really needs it.  Next time I’m adding more kale.

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