Zuppa Toscana

• olive oil↗1 tablespoon
• . ground mild Italian pork sausage↗1 lb
• onion, finely diced↗1
• cloves garlic, minced↗3
• medium russet potatoes, peeled and cubed (about 3-4 cups)↗2
• chicken broth (see notes)↗6 cup
• stalks of kale, stems removed, finely chopped (2-3 cups)↗2
• heavy cream↗0.75 cup
• salt and pepper to taste
• freshly grated Parmesan to taste, for topping
• loaf crusty bread, with butter (this one is so easy - or just a store-bought take-and-bake loaf!)↗1

Step-by-step instructions

1. 1

   Sausage: Heat the oil in a large Dutch oven (affiliate link) over medium high heat. Brown the sausage until fully cooked.

2. 2

   Onions and Garlic: Add the onions and garlic to the sausage. Sauté for 5-7 minutes until soft and fragrant. FYI your house will smell AMAZING.

3. 3

   Potatoes and Broth : Add the potatoes and the broth. Simmer for 7-10 minutes, until the potatoes are tender. (Be careful not to let it go for too long, because the potatoes will start to get really soft.)

4. 4

   Finish with Cream: Add the kale and heavy cream. Simmer for 5 minutes until kale has wilted.

5. 5

   Serve: Season with salt and pepper, top with Parmesan for even more flavor, and dunk into that glorious broth with hot crusty bread.