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Zuppa Toscana

Featured in Let's Get Cookin' at Plum's with South Dakota Public Broadcasting.

Photo via Cafe Delites

January 18, 2022 by Michael Charpentier
Zuppa Toscana

Ingredients

  • 1 lb Italian Sausage
  • 2 tbsp Olive Oil
  • 2.5 lbs Potatoes, Russet, Yukon Gold or combination, cubed
  • 4 Garlic Cloves, minced
  • 2 Onions, diced
  • 1/4 tsp Chili Flakes
  • 6 Cups Chicken Stock
  • 6 Cups Kale, stemmed and chopped
  • 1 Cup Heavy Whipping Cream
  • 2 tsp Sherry Vinegar, or more to taste
  • Salt and Black Pepper

Recipe Preparation

  1. Cook Sausage in Olive Oil in large pot or dutch oven over medium high heat, breaking into pieces with a spoon, until crumbly and no longer pink.
  2. Add Potatoes, Garlic, Onions, and Chili Flakes, season with Salt and Pepper, and cook until softened, 6-8 minutes.
  3. Add Stock, bring to a simmer, and cook until potatoes are fully tender, approximately 15 minutes.
  4. Add Kale and Cream, bring back to a simmer, and cook until kale is tender, about 5 minutes.
  5. Add Vinegar, taste for seasoning, and add Salt, Pepper or more Vinegar as you see fit.
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