One Pot Zuppa Toscana (Italian Sausage Soup)

Instructions

1. Begin by preparing your vegetables: dice the onion, mince the garlic, thinly slice the potatoes, and chop the kale. This makes the cooking process smoother.
2. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook until browned, about 5-7 minutes. Use a wooden spoon to break up the sausage into small pieces as it cooks.
3. Once the sausage is browned, remove it from the pot and set it aside on a plate lined with paper towels to drain excess grease.
4. In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent and fragrant, about 3-5 minutes.
5. Pour in the chicken broth and water, then bring the mixture to a boil over high heat.
6. Add the thinly sliced potatoes to the boiling broth. Reduce the heat to medium and let the potatoes simmer for about 10-15 minutes, or until they are tender and can be pierced easily with a fork.
7. Return the cooked sausage to the pot and stir in the chopped kale. Allow the soup to simmer for another 5 minutes, to soften the kale.
8. Lower the heat and stir in 1 cup of heavy cream. Let the soup gently heat for another 5 minutes, ensuring it does not boil. Season with salt and pepper to taste. If you like a bit of heat, add a pinch of red pepper flakes.
9. Serve the soup hot, optionally garnished with additional red pepper flakes for those who enjoy extra spice. Enjoy your homemade Zuppa Toscana!