Ingredients:

  • 1 pound (454g) Italian sausage, sweet or hot, casings removed
  • 1 medium yellow onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 8 cups (1.9L) chicken broth, low sodium preferred
  • 4 medium russet potatoes, peeled and diced (approximately 4 cups)
  • 1 teaspoon (5ml) dried Italian seasoning
  • ½ teaspoon (2.5ml) red pepper flakes, or to taste (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) heavy cream
  • 4 cups (112g) chopped kale, stems removed (approximately 1 large bunch)

Instructions:

  1. Brown the Italian sausage in the Dutch oven over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add chopped onion and garlic to the pot and sauté until softened and fragrant, about 5 minutes.
  3. Pour in chicken broth and add diced potatoes, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper.
  4. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
  5. Stir in heavy cream and kale. Cook until the kale is wilted, about 3-5 minutes.
  6. Taste and adjust seasoning with salt and pepper as needed. Serve hot. Enjoy this best zuppa toscana soup!