This soup is inspired by the classic Zuppa Toscana, and it is one of those recipes that disappears fast every time you make it. Crumbled Italian sausage, tender potatoes, and hearty kale swim in a creamy, savory broth. It is rustic, comforting, and completely irresistible.
Ingredients
- 1 lb loose Italian sausage
- 4 medium potatoes, sliced thin
- 1 bunch kale, stems removed, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream or coconut cream
- 1 tbsp extra virgin olive oil
- ½ tsp chili peppers
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook for 6 to 8 minutes, breaking it into crumbles, until browned. Remove and set aside.
- In the same pot, add the onion and cook for 4 to 5 minutes. Add the garlic and chili flakes, stirring for 30 seconds.
- Add the broth, sliced potatoes, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 to 12 minutes until the potatoes are tender.
- Return the sausage to the pot. Stir in the kale and cream.
- Cook for 3 to 5 minutes until the kale is wilted and the soup is heated through. Adjust seasoning.
Notes
- Slice the potatoes thin so they cook quickly and get silky in the broth.
- Use coconut cream for a dairy-free version that is still rich and delicious.
- Serve with crusty sourdough for dipping.
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