6-7 medium red potatoes, scrubbed, halved, & sliced
4 cups chicken broth
1 1/2 cups skim milk
2 cups water
1/2 tsp red pepper flakes (For less heat either do the spicy sausage OR the red pepper flakes)
1/2 tsp thyme (If you use mild Italian sausage, you won't need this.)
1 cup heavy cream
2 cups kale, de-veined & chopped
Salt & Pepper
Instructions
In a stock-pot, over medium-high heat, brown sausage, breaking it
into small pieces as it cooks. Drain fat & set aside.
In the same stock-pot add onion & minced garlic. Cook for 3-5
minutes or until translucent. (It should cook just fine in the little bit
of grease left in the pot from the sausage, but if you need to, add a
drop of olive oil.)
Add potatoes, chicken broth, skim milk, water, red pepper flakes,
& thyme. Simmer over medium heat until potatoes are tender,
about 10-15 minutes.
Return sausage back to pot, & add heavy cream & kale to the soup.
Heat through about 2-3 minutes. Remove from heat & season with
salt & pepper. Serve topped with freshly grated parmesan cheese.
Originally Submitted
7/30/2013
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