Authentic Zuppa Toscana

Ingredients

Salt and pepper

to taste

Kale

4 cups, chopped

Heavy cream

1 cup

Russet potatoes

2, large, peeled and diced

Chicken broth

4 cups

Garlic

4 cloves, minced

Onion

1, large, diced

Italian sausage

1 lb, casings removed

Instructions

1. In a large pot, cook the Italian sausage over medium heat until browned and crumbly. Once cooked, remove the sausage with a slotted spoon and set it aside, leaving the fat in the pot.
2. In the same pot with the sausage fat, add the diced onion and minced garlic. Cook over medium heat until the onions are translucent and the garlic is fragrant.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Once boiling, add the diced russet potatoes. Reduce the heat to medium-low and let it simmer until the potatoes are tender, about 15 minutes.
5. Stir in the heavy cream, chopped kale, and the cooked Italian sausage. Season the soup with salt and pepper to taste.
6. Let the soup simmer for another 10 minutes, until the kale is wilted and the soup is heated through.
7. Serve hot with a side of crusty bread for dipping, if desired.