Name: Zuppa Toscana
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tbsp canola oil (15 mL); 4 hot Italian sausages, casings removed; 1 small sweet onion, diced; 3 cloves garlic, minced; 1 tsp red pepper flakes (5 mL); 4 cups sodium-reduced chicken broth (1 L); 2 cups water (500 mL); 3 medium white potatoes, cut into ½-inch (1.25 cm) cubes; 1 (19 oz) can Romano beans, drained and rinsed (540 mL); 1 bunch kale, roughly chopped; 1 cup heavy cream (35%) (250 mL); Optional: sour cream

Zuppa Toscana

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings (2 1/4 cups per serving) 1x

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Description

This classic creamy Tuscan soup made with Italian sausage, potatoes, kale and beans is the perfect weeknight meal.

Ingredients

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1 tbsp canola oil (15 mL)
4 hot Italian sausages, casings removed
1 small sweet onion, diced
3 cloves garlic, minced
1 tsp red pepper flakes (5 mL)
4 cups sodium-reduced chicken broth (1 L)
2 cups water (500 mL)
3 medium white potatoes, cut into ½-inch (1.25 cm) cubes
1 (19 oz) can Romano beans, drained and rinsed (540 mL)
1 bunch kale, roughly chopped
1 cup heavy cream (35%) (250 mL)
Optional: sour cream

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Instructions

In a large dutch oven or pot, heat oil over medium-high heat. Add sausage and cook, breaking up with spatula, approximately 5 minutes, or until browned.

Add onion, garlic and red pepper flakes; cook 5 minutes, stirring often.

Add broth, water and potatoes. Bring to boil, reduce heat, cover and simmer for 10 minutes.

Add beans and kale, cook until wilted, about 5 minutes. Remove from heat, stir in heavy cream.

Ladle into bowls and serve with dollop of sour cream if desired.