Description
This creamy Zuppa Toscana soup features Italian sausage, tender potatoes, and kale in a rich, garlicky broth. A cozy one-pot meal perfect for any night of the week.
Ingredients
- 1 pound Italian-style sausage (halal)
- 1 small onion, diced
- 2 teaspoons garlic, minced
- 5 cups chicken broth
- 3 cups water
- 4 cups russet potatoes, peeled and cubed
- 1½ cups chopped kale
- 1 cup heavy cream
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional)
- Parmesan cheese, for serving (optional)
Instructions
- In a large pot over medium heat, brown the Italian sausage, breaking it up as it cooks. Remove with a slotted spoon and set aside.
- Add diced onion to the pot and sauté for 2–3 minutes until soft and translucent. Stir in garlic and cook for another 30 seconds.
- Return sausage to the pot. Add chicken broth, water, and cubed potatoes. Bring to a boil, then reduce heat and simmer, covered, for 10–15 minutes until potatoes are tender.
- Stir in chopped kale and simmer for 2–3 minutes until softened.
- Reduce heat to low and stir in heavy cream. Season with salt, pepper, and red pepper flakes to taste. Simmer a few more minutes until heated through.
- Serve hot, optionally topped with Parmesan cheese.
Notes
- Use cauliflower instead of potatoes for a low-carb version.
- Spinach can substitute kale for a milder taste.
- Half-and-half can be used instead of heavy cream for a lighter soup.
- Add white beans for extra protein and texture.
