Zuppa Toscana
There’s a certain Italian chain that makes a certain soup that goes quite well with their unlimited salad and breadsticks. Recipes on the internet abound, but here’s our take on it — spicy from the sausage, hearty from the potatoes, creamy from the splash of heavy cream, and all-around comforting, it’s the soup to make when you have unlimited breadsticks — or, at least, some very good bread to enjoy alongside it.
Ingredients
- 1 pound uncooked spicy Italian sausage, casings removed
- 1 large onion, diced
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 4 cups (32 ounces) low-sodium chicken broth
- 3 large Russet potatoes (about 2 1/2 pounds total), cut in half, then cut into 1/4-inch-thick half-moons
- 5 cups gently packed chopped curly kale leaves (from about 1/2 of a large bunch)
- 1/2 cup heavy cream
- Grated Parmesan cheese, for serving
- Heat a Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
- Add the onion and garlic, season with salt and pepper, and sauté until softened, about 3 minutes. Add the chicken broth and potatoes and stir to combine. Bring to a boil, then lower the heat to simmer gently. Cover and cook until the potatoes are soft and falling apart, about 20 minutes.
- Stir in the kale and cook until the leaves are bright green and tender, about 2 minutes. Stir in the cream, season with salt and pepper as needed, and serve, garnishing with Parmesan cheese.