Zuppa Toscana

Zuppa Toscana

Ingredients:

• 2 Tbsp oil (avocado, light olive oil)

• 1 large white onion, medium dice

• 3-4 gloves of garlic, diced

• 2 tsp kosher salt

• 1 tsp black pepper

• 1/2 tsp crushed red pepper, to your heat preference

• 6-8 links of spicy Italian sausage, casings removed

• 3 large russet potatoes, medium dice

• 2 cups of kale, chopped

• 2 quarts chicken stock

• ½ cup heavy cream

Yields 8 servings

Prep Time: 10 minutes

Cook Time: 45-60 minutes

In a large pot, preheat the oil over medium heat.  If you want an extra spicy soup, steep some crushed red pepper in the hot oil.  Add the large white onion and sweat with a generous pinch of the kosher salt.  Remove the sausage from its casing and add the sausage to the pot and begin to brown, breaking into smaller pieces.

While the sausage browns, prep and cut the potatoes into 1” pieces. Add them to the pot with another generous sprinkle of kosher salt.  After five minutes of sauteeing, add the chicken stock and cover. Let this come to a boil, and then reduce for 30-40 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, and serve immediately. Mangiamo!