Zuppa Toscana

Ingredients:

• 2 Tbsp oil (avocado or light olive oil)

• 1 lb (6 links) spicy Italian sausage, casings removed

• 1 large white onion, medium dice

• 4-6 garlic cloves, roughly chopped

• 3 Tbsp fresh flat-leaf parsley, roughly chopped

• 1 Tbsp kosher salt, portioned

• 1 tsp black pepper

• ½ - 2 tsp crushed red pepper, to your heat preference

• 3 cups russet potatoes, medium dice

• 2 cups of kale, roughly chopped or ripped

• 2 quarts chicken stock

• 1 cup heavy cream

Yields 8 servings

Prep Time: 10 minutes

Cook Time: 45-60 minutes

Preheat your pot or dutch oven over medium, and when thoroughly heated add your oil. Remove the sausage from its casing, break it down into 1-2” chunks, and begin to brown. When the sausage is fully browned on all sides, remove from the pot and reserve.

Add the large white onion and sweat with a generous pinch of the kosher salt. If you want an extra spicy soup, add your additional crushed red pepper flakes now to bloom in the rendered fat. After five minutes of sweating the onions, add and sauté the garlic and parsley.

Add the potatoes to the pot with another generous sprinkle of kosher salt. Add the sausage back into the pot, and sauté for 2 more minutes. Add the chicken stock and bring the pot to a boil. Reduce to a simmer and cover for 20-30 minutes.

Remove the lid and add the chopped kale and let this simmer for 2-3 minutes. Add the heavy cream and stir. Simmer for 2 minutes, then turn off the heat. Check for any additional seasonings (salt and crushed red pepper), and serve immediately. Mangiamo!