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nameOne-Pot Zuppa Toscana
descriptionEasy to make and even easier to enjoy.
urlhttps://12tomatoes.com/one-pot-zuppa-toscana
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Ingredients
  • 1 tablespoon olive oil
  • 1 lb spicy Italian sausage
  • 1 white onion, diced
  • 4 cloves garlic, sliced
  • 3 large russet potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 bunch kale, leaves stripped and chopped
  • 1 cup heavy cream
  • 1/4 teaspoon red pepper flake (optional)
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. In a Dutch oven or other large pot, heat the oil over medium-high heat. Add sausage and cook, breaking up into chunks with a spatula or wooden spoon, until no longer pink, about 5 minutes.
  2. Add onion and cook until soft, about 5 minutes. Add garlic and cook 2 minutes more. Stir in potatoes and chicken broth.
  3. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  4. Stir in kale and let cook until wilted.
  5. Add cream and red pepper flake, if using, and season to taste with salt and pepper. Enjoy!
Easy to make and even easier to enjoy.
Course: Side
Diet(s): Gluten-Free, Gluten-Free
Allergen(s): Milk, Milk

Recipe adapted from Platings and Pairings.

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One-Pot Zuppa Toscana

Easy to make and even easier to enjoy.

One-Pot Zuppa Toscana

4.7 from 269 votes
Cuisine: Italian
Servings: Serves 6-8
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 lb spicy Italian sausage
  • 1 white onion, diced
  • 4 cloves garlic, sliced
  • 3 large russet potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 bunch kale, leaves stripped and chopped
  • 1 cup heavy cream
  • 1/4 teaspoon red pepper flake (optional)
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. In a Dutch oven or other large pot, heat the oil over medium-high heat. Add sausage and cook, breaking up into chunks with a spatula or wooden spoon, until no longer pink, about 5 minutes.
  2. Add onion and cook until soft, about 5 minutes. Add garlic and cook 2 minutes more. Stir in potatoes and chicken broth.
  3. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  4. Stir in kale and let cook until wilted.
  5. Add cream and red pepper flake, if using, and season to taste with salt and pepper. Enjoy!