Zuppa Toscana is a rich and creamy soup, loaded with Italian sausage, potatoes, and kale. The flavourful broth is laced with grainy mustard and garlic. Have plenty of crusty bread on hand for dunking.
Heat the oil in a Dutch oven over medium-high heat. Add the sausage, crumbling as it cooks. When it’s nice and browned, remove to a paper towel-lined plate.
Add the onion to the pot and sauté until it’s softened and translucent, about 5 minutes. Add the garlic and cook for one more minute. Stir in the flour and cook for another minute.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the
potatoes, cover, and bring to a boil. Simmer for 10-15 minutes, or until the potatoes are fork
tender. Add the cooked sausage, cream, grainy mustard, and kale. Stir and cook for another
5-10 minutes until the kale is softened.
Taste and adjust the seasoning. Divide into bowls and garnish with grated Parmesan cheese.
Serve with crusty bread.
Serving Size 2 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.