Tasty Tuesday: Zuppa Toscana

Last night I made this soup for the second time and it has definitely become one of my favorites. I received collards and potatoes in my CSA two weeks ago, so that's what made me crave this soup.

Zuppa Toscana

Photo and recipe from Annie's Eats.

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

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, chopped  If you don't like/have kale, use collards

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. 

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 chopped onion to the pan and sauté until tender, about 5-7 minutes. 

Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. 

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.