Zuppa Toscana

Zuppa Carrots 002 


1 lb. Italian sausage (or half regular, half turkey sausage)

1 large onion, chopped

3-4 cloves garlic, minced

½ cup white wine to deglaze the pan

½ tsp. red pepper flakes

2 russett potatoes, peeled and cut into ½-inch chunks

2 cups fresh kale or swiss chard, chopped

3 cups chicken broth

2.5 cups water

1 cup heavy cream

Salt and pepper


Place a large stockpot or Dutch oven on the stove over medium heat.

Remove sausage meat from casing or Crumble the sausage into the pan and cook until well browned.

Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.  

Add the garlic,chopped onion and red pepper flakes to the pan and sauté until tender, about 5-7 minutes.  

Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits.  

Add the potatoes, kale, chicken broth and water to the pot.  

Return the sausage to the pot.  

Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low.  

Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through.  

Stir in the heavy cream and season with salt and pepper to taste.  

Serve immediately.

Adapted from : http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298


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