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Zuppa Toscana

Zuppa Toscana

A hearty soup filled with Italian sausage, Yukon gold potatoes and Tuscan kale in a rich chicken broth topped with shaved Reggiano Parmigiano.


What You'll Need

1 lb. Italian Sausage (Mild)
4 Tbsp. Butter
1 ea. Medium Onion, Diced
1 Tbsp. Fresh garlic, Minced
8 cups Chicken Broth - Made with Custom Culinary® True Foundations™ Chicken Liquid Stock Concentrate
5 ea. Gold potatoes, medium diced
4 cups Tuscan Kale, stemmed and chopped
1 cup  Heavy Cream
3 tsp. Kosher Salt (to taste)
1 tsp. Fresh Ground Black pepper (to taste)
½ cup Shaved Parmigiano-Reggiano
PREPARATION

  1. Sauté sausage in a stock pot over medium high heat about 6 minutes until browned.
  2. Remove sausage and set aside.
  3. Add butter to same pan and sauté onions until translucent.
  4. Add garlic and sauté another minute until fragrant.         
  5. Add chicken broth, potatoes, salt and pepper and bring to a boil.
  6. Simmer until potatoes are tender.           
  7. Remove 1/3 of cooked potatoes and puree in a blender until smooth and then add back to pot.  This will thicken the soup slightly       .
  8. Add sausage back to pot along with the chopped kale and heavy cream.
  9. Bring back to simmer.
  10. Adjust salt and pepper seasoning and serve garnished with shaved Parmigiano-Reggiano cheese.