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Zuppa Toscana | Kristen Faith

Zuppa Toscana

Zuppa Toscana

20 mins prepServes 6

The saga of flying vegetables continues… Soup Sundays: Zuppa Toscana

6 servings

What you need

olive oil

1 fl oz olive oil

salt

1 tsp salt

pepper

garlic clove

4 clove garlic clove

onion

kale

3 cup kale

bay leaves

thyme

heavy cream

1 ⅓ cup heavy cream

fennel

1 tsp fennel

red pepper flake

1 pinch red pepper flake

parmesan cheese

⅓ cup parmesan cheese

russet potato

3 russet potato

parmesan

⅓ cup parmesan

celery stalk

chicken broth

8 cup chicken broth

italian sausage

1 lb italian sausage

ditalini pasta

1 cup ditalini pasta

rosemary

carrot

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Instructions

In a 7Qt stock pot or Dutch oven on medium heat add olive oil. Brown the Italian sausage. Once halfway cooked add onion, garlic, carrot and celery. Season with salt, pepper, fennel and red pepper flakes. Cook on medium heat until tender ~7 minutes. Add in diced potatoes, chicken broth, fresh herbs and Parmesan rind. Bring to a boil. Once at a boil add ditalini pasta. Cover and cook until pasta is al dente. Add in kale. Stir. Simmer for 3-4 minutes. Remove bay leaves, herb bundle and Parmesan rind. Add heavy cream and parmesan cheese. Serve and enjoy 😊

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