Zuppa Toscana

By MystiQ

Ingredients

• 1pound1 pound Italian sausage, casings removed
• 33 russet potatoes, sliced into wedges and then halved
• 2cloves2 cloves garlic, minced
• 1large1 large white onion, chopped
• 3cups3 cups chicken broth
• 2cups2 cups kale or Swiss chard
• 1 1/2cups1 1/2 cups heavy cream
• 1cup1 cup water
• kosher salt and freshly ground pepper, to taste
• bacon, optional

Details

Servings 6
Adapted from 12tomatoes.com

Preparation

Step 1

Place Italian sausage in a large skillet and cook over medium-high heat until browned on all sides. About 5 minutes. Set aside.

During the last minute of cooking, add garlic and sauté, stirring frequently so it doesn’t burn, for 1-2 minutes, or until fragrant.

Pour in chicken broth and water and bring to a boil. Add potatoes and cook for 2-15 minutes, or until potatoes are fork tender.

Return sausage to pot and stir in kale. Cook until leaves are wilted and sausage is warmed through. 3 minutes.

Slowly stir in heavy cream and taste and adjust seasoning, if necessary.

Ladle into serving bowls and serve immediately.