Zuppa Toscana

1. Brown the sausage: In a large pot over medium heat, heat the olive oil. Add the sausage and cook until browned.
2. Add the vegetables: Add the onion and garlic to the pot and cook until softened.
3. Add the broth and water: Pour in the chicken broth and water.
4. Add the potatoes: Add the potatoes and bring to a boil.
5. Reduce heat and simmer: Reduce heat to low and simmer for 15 minutes, or until the potatoes are tender.
6. Add the cream, peas, and kale: Stir in the heavy cream, frozen peas, and chopped kale or spinach.
7. Season to taste: Season with salt and pepper to taste.
8. Serve: Ladle the Zuppa Toscana into bowls and top with grated Parmesan cheese, if desired. Enjoy!

Save Recipe

You Might Also Enjoy These Recipes:

PRO

Zuppa di verza: la ricetta della minestra gustosa e salutare

Frances75

PRO

Instant Pot Zuppa Toscana (Paleo, Whole30, Aip)

JenMatCo

Instant Pot Pesto Zuppa Toscana. - Half Baked Harvest

Kyleendy

PRO

Zuppa Toscana Recipe (Olive Garden Copycat) - Natashaskitchen.Com

Kimberly Fleming