Description
Creamy, garlicky, and loaded with sausage, potatoes, and kale — a fast, lighter take on the restaurant classic Zuppa Toscana that’s ready in just 30 minutes, perfect for a comforting weeknight meal.
Ingredients
Sausage and Oil
- 1 lb Italian sausage
- 1 Tbsp olive oil
Vegetables and Broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups sliced potatoes
- 4 cups chicken broth
- 2 cups kale, chopped
Dairy and Seasonings
- 1 cup half-and-half or light cream
- ¼ tsp red pepper flakes
- Salt & pepper, to taste
Instructions
- Brown Sausage: Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it apart as it cooks. Once browned, remove the sausage from the pot and set aside, leaving the drippings behind.
- Sauté Onion and Garlic: In the same pot with the sausage drippings, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions become translucent and fragrant, being careful not to burn the garlic.
- Add Potatoes and Broth: Stir in the sliced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, or until the potatoes are tender.
- Return Sausage and Add Kale & Cream: Add the browned sausage back into the pot along with the chopped kale and half-and-half or light cream. Sprinkle in the red pepper flakes for a mild kick.
- Final Simmer and Seasoning: Let the soup simmer for another 5 minutes, allowing the kale to soften and the flavors to meld. Taste and season with salt and pepper as needed before serving.
Notes
- For a lighter version, use turkey sausage instead of Italian sausage and substitute coconut milk for the half-and-half.
- To add more depth, consider adding a bay leaf during simmering and removing it before serving.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American