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One-Pot Zuppa Toscana

  • 1 tablespoon olive oil
  • 1 lb spicy Italian sausage
  • 1 white onion, diced
  • 4 cloves garlic, sliced
  • 3 large russet potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 bunch kale, leaves stripped and chopped
  • 1 cup heavy cream
  • 1/4 teaspoon red pepper flake (optional)
  • Kosher salt and freshly ground black pepper, to taste
  1. In a Dutch oven or other large pot, heat the oil over medium-high heat. Add sausage and cook, breaking up into chunks with a spatula or wooden spoon, until no longer pink, about 5 minutes.
  2. Add onion and cook until soft, about 5 minutes. Add garlic and cook 2 minutes more. Stir in potatoes and chicken broth.
  3. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  4. Stir in kale and let cook until wilted.
  5. Add cream and red pepper flake, if using, and season to taste with salt and pepper. Enjoy!