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Ellie's Creamy Sausage and Potato Soup (Zuppa Toscana)

Creamy Sausage and Potato Soup (Zuppa Toscana) is a rich, soul-warming soup. Kale and bone broth help fill this recipe with nutrients, while the sausage and creaminess pack a punch of flavor. Absolutely perfect for a cold fall or winter night.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 1 pound Italian ground sausage
  • 4 tbsp butter
  • ½ white onion, diced
  • 1 tbsp garlic, minced
  • 5 cups *chicken bone broth
  • 4-5 **red potatoes, diced into 1-in pieces
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 cups ***half and half
  • 4 cups kale, roughly chopped
  • Shredded parmesan for topping

Method
 

  1. Start by heating a large soup pot over medium-high heat. While the pan heats up, begin to chop the onions, potatoes, garlic, and kale.
  2. When the pan is hot, add a tablespoon or so of olive oil. Add the sausage, and cook until fully browned. Remove the sausage from the pan and set aside.
  3. Without wiping or cleaning the pot, continue on medium-high heat and add the butter. Once melted, add the diced onion. Stir and cook until translucent (about 5 minutes). Add the garlic and stir and cook for another minute or two.
  4. Add the broth, and potatoes. Stir occasionally, and boil potatoes until soft when pierced with a fork (roughly 10-15 minutes).
  5. Add the sausage back in, along with the half and half, salt, pepper, and kale. Stir and cook until kale is wilted slightly (roughly 3-5 minutes).
  6. Taste, and add more salt if needed. Ladle soup into bowls, and serve with shredded parmesan and crusty bread. Enjoy!

Notes

*I used bone broth instead of regular stock whenever I can for boosted health benefits. However, regular chicken stock/broth works the same in the recipe! 
**I have used yellow, and russet potatoes as well. All are delicious!
***You can also use 2 cups of heavy cream for a richer soup. Or, you can just use 2 cups of milk for a lower fat option.