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Zuppa Toscana Soup

32 oz chicken broth

1 cup shredded carrots

2 cups water

4 russet potatoes (peeled, sliced thin and quartered)

1 teaspoon red pepper flakes

salt and pepper to taste

1 lb hot Italian sausage (substitute ground turkey for healthier option)

1 onion (chopped)

1 TB minced garlic

5 cups chopped kale

1 cup heavy whipping cream

parmesan cheese (for topping)

1. Bring chicken broth, carrots, water, potatoes, red pepper flakes, salt and pepper to a boil. Simmer while preparing the rest of the soup.

2. Brown sausage in a skillet, drain grease. Add sausage to the broth.

3. Saute onions until translucent about 5 minutes, then add the garlic and continue cooking for one minute. Add to soup.

4. Stir in kale, and continue simmering 5-10 minutes.

5. Stir in heavy cream until heated through. Serve soup sprinkled with parmesan cheese.

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