Zuppa Toscana Soup Recipe
Spicy Italian sausage, fresh kale and russet potatoes in a creamy broth. Made with gluten-free ingredients.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Sausage
In a large pot, heat the olive oil over medium heat. Add the spicy Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
- 2
- 3
Add Broth and Potatoes
Pour in the chicken broth and add the chopped russet potatoes. Bring to a boil, then reduce heat and let simmer for about 15 minutes, or until the potatoes are tender.
- 4
Incorporate Kale and Cream
Stir in the chopped kale and heavy cream. Season with salt, black pepper, and red pepper flakes. Cook for an additional 5 minutes until the kale is wilted.
- 5
Serve
Taste and adjust seasoning if necessary. Serve hot and enjoy your Zuppa Toscana!