Zuppa Toscana

By tulawdog

Ingredients

• 1 lb ground Italian sausage
• 1 teaspoon paprika
• 1 large white onion, diced
• 4 cloves garlic, pureed
• 10 cups chicken broth
• 1 pound (about 3 large) Russet potatoes, sliced into disks
• 1 cup heavy cream
• 1/4 of a bunch (about 3-4 cups) kale, torn into bite sized pieces
• Salt and pepper, to taste

Preparation

Step 1

In a large soup pot, sauté together the ground sausage and paprika until the meat is browned. Drain off the excess fat and move to a different bowl. Set aside.

In the same pot, sauté the onions and garlic until softened, about 10 to 15 minutes. Add the chicken broth and heat until boiling. Add the sliced potatoes, cover, and simmer until potatoes are tender, about 30 minutes. Add the cream, kale, and sausage and cook until heated thoroughly.

Serve hot!