Zuppa Toscana
I made this for dinner tonight and it was a big hit. Very easy and quick. I served it with mini paninis made from a thinly sliced baguette with provolone cheese. My kids even liked this!
2 Tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 {32} ounce containers organic chicken broth (or homemade if you have on hand; also, Costco carries a great organic chicken stock at a great price)
4 medium potatoes, peeled and diced into 1-inch cubes
4 cups kale, chopped, stems discarded
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper (I omitted this one, since my kids were eating it)
pinch of red pepper flakes (I omitted this one, since my kids were eating it)
3/4 lb. mild Italian sausage links, casings removed (I used 1/2 lb. sweet Italian sausage from the Dekalb Farmer's market)
1/2 cup heavy cream (I used half and half)
In a large pot, saute onion in olive oil over medium heat until onion becomes translucent–about 10 minutes. Add broth, potatoes, kale, sea salt, pepper, and pepper flakes then bring to a boil. Reduce heat and simmer for 15 minutes. Meanwhile, cook the sausage until browned in a pan over medium heat, breaking up with the back of a wooden spoon. Once cooked thoroughly, add the sausage and cream to the soup. Heat to desired temperature and serve with grated Parmigiano-Reggiano on top. Enjoy!
Posts
