Sausage, Potato and Kale Soup Recipe
Zuppa Toscana is a spicy sausage, kale, and potato soup.
Servings: 6
Calories: 403kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage casing removed
- 2 cloves garlic minced
- 1 small onion diced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 to 1/2 teaspoon crushed red pepper flakes optional (I use 1/4 teaspoon)
- Kosher salt and freshly ground black pepper to taste
- 5 cups chicken broth
- 1 bay leaf
- 1 pound red potatoes diced
- 3 cups kale or spinach I used baby kale
- 1/4 cup heavy cream
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in garlic, onion, oregano, basil and red pepper flakes.
- Cook, stirring frequently until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
- Stir in chicken broth and bay leaf, and bring to a boil.
- Add potatoes and cook until tender, about 10 minutes.
- Stir in spinach until it begins to wilt.
- Stir in heavy cream until heated through
- Season with salt and pepper, to taste.
Nutrition
Calories: 403kcal | Carbohydrates: 18g | Protein: 15g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 1302mg | Potassium: 881mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3517IU | Vitamin C: 63mg | Calcium: 99mg | Iron: 2mg