Zuppa Toscana is strangely one of my favorite soups since it actually comes from a fairly big and basic chain restaurant. This translates to “Tuscan soup” and has a creamy broth base and is full of spicy sausage, kale, and potatoes.
This really hits the spot on cold days. While almost every food blogger has made this and it shows up on Pinterest all the time, I still have to make it because… it’s good.
- 1 pound ground hot Italian sauge
- 1 teaspoon paprika
- 1 large onion, diced
- 4 cloves of garlic, minced
- 10 cups chicken broth
- 3 large russet potatoes, sliced to discs
- 1 cup heavy cream
- ¼ bunch of kale, torn into bite size
- salt & pepper
- In a large pot, saute the ground sausage and paprika until the meat is browned. Drain off the excess fat and put in a separate bowl. Set aside.
- In the same pot, saute the onions and garlic until softened, about 10 minutes. Add the chicken broth and heat until boiling. Add the sliced potatoes, cover, and reduce to a simmer until potatoes are tender, about 30 minutes. Add the cream, kale, and sausage and cook until heated.
- Serve immediately.