Zuppa Toscana {Creamy Potato & Kale Soup with Italian Sausage}
You can never have too many Mediterranean recipes, so give Zuppa Toscana {Creamy Potato & Kale Soup with Italian Sausage} a try. This main course has 532 calories, 16g of protein, and 41g of fat per serving. For $1.74 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Alaska from Scratch has 529 fans. It is a good option if you're following a gluten free diet. Autumn will be even more special with this recipe. Head to the store and pick up chicken broth, salt and pepper, olive oil, and a few other things to make it today. Overall, this recipe earns a spectacular spoonacular score of 88%. If you like this recipe, take a look at these similar recipes: Sausage Potato Kale Soup (Zuppa Toscana), Zuppa Toscanan Italian Sausage Soup, and Creamed sausage, potato and cabbage soup a la zuppa Toscana.
Servings: 6
Ingredients:
4 cups chicken broth
3 cloves garlic, minced
1 cup heavy cream
1 pound italian sausage
2 cups kale, finely chopped
1 tablespoon olive oil
1 onion, diced
¼ teaspoon red pepper flakes (or to taste)
3 small russet potatoes, thinly sliced
salt and pepper to taste
Equipment:
pot
bowl
ladle
Cooking instruction summary:
To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.
Step by step:
1. To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink.
2. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes.
3. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes.
4. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.
Nutrition Information:
covered percent of daily need
