Zuppa Toscana
- 1 lb. Hot Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 large onion, choppedkosher salt
- Freshly ground black pepper
- 6 c. low-sodium chicken broth
- 4 large russet potatoes, diced
- 1 bunch curly kale, leaves stripped and chopped
- 3/4 c. heavy cream
- 1/4 freshly grated Parmesan, for serving
DIRECTIONS
- In a large pot over medium heat, coosausage, breaking up with theback of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Drain fat.
- Add garlic and onion and let cook until golden, 5 minutes more. Season with salt and pepper. Add chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are tender, 20 to 25 minutes.
- Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream.
- Garnish with Parm and serve.
1 comment:
Hubby would really like this
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