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:

Quickview
514k Calories
15g Protein
41g Total Fat
21g Carbs
20% Health Score
Limit These
Calories
514k
26%

Fat
41g
64%

  Saturated Fat
18g
113%

Carbohydrates
21g
7%

  Sugar
1g
2%

Cholesterol
111mg
37%

Sodium
1350mg
59%

Get Enough Of These
Protein
15g
31%

Vitamin K
161µg
154%

Vitamin A
2843IU
57%

Vitamin C
46mg
56%

Vitamin B1
0.55mg
36%

Vitamin B6
0.64mg
32%

Selenium
19µg
28%

Copper
0.54mg
27%

Potassium
844mg
24%

Phosphorus
227mg
23%

Manganese
0.45mg
22%

Vitamin B3
4mg
22%

Vitamin B2
0.25mg
15%

Vitamin B12
0.82µg
14%

Zinc
1mg
13%

Iron
2mg
13%

Magnesium
47mg
12%

Calcium
100mg
10%

Vitamin B5
0.81mg
8%

Folate
30µg
8%

Fiber
1g
6%

Vitamin E
0.8mg
5%

Vitamin D
0.28µg
2%

covered percent of daily need
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Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

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