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Per serving
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- 1
Brown the sausage
In a large soup pot over medium-high heat, add the sausage and chopped onion. Break up the sausage with a spoon and cook until fully browned, about 7-10 minutes. Add the minced garlic, kosher salt, and crushed red pepper and cook 1 more minute until fragrant.
- 2
Drain and build the base
Tilt the pot and ladle out excess grease. Return to medium-high heat and stir in the flour until fully incorporated. Slowly pour in the chicken broth while stirring constantly to prevent lumps, then slowly add the whole milk the same way.
- 3
Cook the potatoes
Scrub the potatoes well — no need to peel. Slice into 1/4-inch coins using a knife or food processor. Add to the pot, bring to a low boil, then reduce heat to medium and simmer for about 20 minutes until potatoes are tender.
- 4
Add kale and cream
While potatoes cook, stem the kale by cutting out the thick center ribs. Tear or cut leaves into bite-size pieces. Once potatoes are tender, add the kale and heavy cream. Stir gently so you don't break up the potatoes. Reduce heat to low and cook another 15 minutes until kale is wilted.
- 5
Finish and serve
Stir in the shredded Parmesan. Taste and adjust salt and pepper. Ladle into bowls and top with extra Parmesan and a few grinds of black pepper.
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Zuppa Toscana Sausage and Kale Soup
Created by: SundayPrepCo
Ingredients
- 1 1/2 lb Italian sausage
- 1 onion
- 1/4 tsp crushed red pepper
- 2 tsp kosher salt
- 4 garlic cloves
- 2 tbsp all-purpose flour
- 4 cup chicken broth
- 3 cup whole milk
- 2 lb russet potatoes
- 5 cup kale
- 2 cup heavy cream
- 1/2 cup Parmesan cheese
- salt and pepper
Instructions
- Brown the sausageIn a large soup pot over medium-high heat, add the sausage and chopped onion. Break up the sausage with a spoon and cook until fully browned, about 7-10 minutes. Add the minced garlic, kosher salt, and crushed red pepper and cook 1 more minute until fragrant.
- Drain and build the baseTilt the pot and ladle out excess grease. Return to medium-high heat and stir in the flour until fully incorporated. Slowly pour in the chicken broth while stirring constantly to prevent lumps, then slowly add the whole milk the same way.
- Cook the potatoesScrub the potatoes well — no need to peel. Slice into 1/4-inch coins using a knife or food processor. Add to the pot, bring to a low boil, then reduce heat to medium and simmer for about 20 minutes until potatoes are tender.
- Add kale and creamWhile potatoes cook, stem the kale by cutting out the thick center ribs. Tear or cut leaves into bite-size pieces. Once potatoes are tender, add the kale and heavy cream. Stir gently so you don't break up the potatoes. Reduce heat to low and cook another 15 minutes until kale is wilted.
- Finish and serveStir in the shredded Parmesan. Taste and adjust salt and pepper. Ladle into bowls and top with extra Parmesan and a few grinds of black pepper.