Zuppa Toscana

🔥 Prep

• Remove casing from the 300 g sausage and slice into 1 cm rounds.
• Peel and dice the 3 potatoes into 1 cm cubes.
• Rinse 200 g kale, strip leaves from stems, and roughly chop.
• Measure out 100 ml cream and set aside.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large pot over medium heat.
• 2. Add the sliced sausage and cook for 5 minutes, stirring occasionally, until browned.
• 3. Add 1 diced onion and 2 minced garlic cloves (if using) and sauté for 3 minutes until fragrant.
• 4. Add the diced potatoes and 4 cups chicken broth (or water); bring to a boil.
• 5. Reduce heat to low and simmer for 15 minutes, or until potatoes are tender.
• 6. Stir in the chopped kale and cook for 3 minutes until wilted.
• 7. Lower heat to low, pour in the 100 ml cream, and heat for 2 minutes without boiling; stir to combine.
• 8. Season with salt and pepper to taste.

🔥 Serve

• Ladle the hot Zuppa Toscana into bowls and drizzle a little extra cream if desired.
• Serve with crusty Italian bread or garlic toast on the side.
• Pair with a simple green salad dressed with lemon vinaigrette for a complete meal.