Zuppa Toscana

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 lb italian sausage (or half regular, half turkey sausage)
• 1 large onion, chopped
• 3 -4 garlic cloves, chopped
• 1/2 cup wine (to deglaze pan)
• 1/2 teaspoon red pepper flakes
• 2 russet potatoes, peeled and cut into 1/2 inch chunks
• 2 cups fresh kale, chopped
• 3 cups chicken broth
• 2 1/2 cups water
• 1 cup heavy cream
• salt
• pepper

Recipe

• 1 place a large stockpot or dutch oven on the stove over medium heat.
• 2 crumble the sausage into the pan and cook until well browned.
• 3 remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl and set aside.
• 4 add the chopped onion to the pan and saute until tender, about 5 to 7 minutes.
• 5 add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant.
• 6 add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits.
• 7 add the potatoes, kale, chicken broth, and water to the pot.
• 8 return the sausage to the pot.
• 9 increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low.
• 10 cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through.
• 11 stir in the heavy cream and season with salt and pepper to taste.
• 12 serve immediately.