Zuppa Toscana
Ingredients
-
1
tablespoon
olive oil
-
½
medium
yellow onion
-
½
pound
ground pork or turkey Italian sausage
-
8
cloves
garlic
-
1
medium bunch
kale
-
4
medium
Yukon gold potatoes
-
1
tablespoon
Italian seasoning
-
1
teaspoon
kosher or sea salt
-
½
teaspoon
ground black pepper
-
¼
teaspoon
crushed red pepper flakes
-
4 ½
cups
unsalted chicken stock
-
¾
cup
evaporated milk
Instructions
- Heat olive oil in a stock pot or Dutch oven over medium heat.
- Sauté diced onion for 4-5 minutes.
- Add Italian sausage and cook for another 5-6 minutes, breaking it up as it cooks.
- Stir in minced garlic and chopped kale, cooking for another 2-3 minutes until the kale wilts.
- Add diced potatoes, Italian seasoning, salt, black pepper, and red pepper flakes.
- Pour in the chicken stock and bring to a simmer for about 10-15 minutes until potatoes are al dente.
- Stir in evaporated milk and cook for an additional 3-5 minutes.
- Taste and adjust seasoning if necessary.
Nutrition Facts (estimated)
Servings
8
Calories
143
Total fat
5g
Total carbohydrates
19g
Total protein
12g
Sodium
447mg
Cholesterol
23mg
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