Zuppa Toscana

Name: Zuppa Toscana
Ingredients: 1 lb Italian sausage (or half regular, half turkey sausage); 1 large onion, chopped; 3 -4 garlic cloves, chopped; 12 cup white wine (to deglaze pan); 12 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 12 cups water; 1 cup heavy cream; salt; pepper

12 ingredients

12 steps

Ingredients

1 lb Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3 -4 garlic cloves, chopped
12 cup white wine (to deglaze pan)
12 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 12 cups water
1 cup heavy cream
salt
pepper

Directions

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.