Creamy Zuppa Toscana

This Creamy Zuppa Toscana is full of sausage, potatoes, and kale, all swimming together in a creamy broth.

This Zuppa Toscana came about because I had an abundance of potatoes in my pantry that I needed to use.


- Kenneth L Brotzel

– Italian sausage – onion – garlic – chicken broth – Russet potatoes – cream cheese – milk – flour

Brown and crumble Italian sausage with the onions and garlic in a large  skillet. Cook until no longer pink, drain fat, and set aside.

In a large soup pot, bring chicken broth and potatoes to boil over high heat. Cook until potatoes are tender, about 15 minutes.

Reduce heat to medium and stir in the softened cream cheese. Stir and cook for about five minutes, until cheese is melted.

In a small bowl, mix together the milk and flour, then stir into the  soup. Cook for a couple minutes more. Season the soup with salt, pepper,  red pepper flakes, and oregano.

Stir in the cooked sausage/onions and chopped kale and cook for another 1-2 minutes. Serve and enjoy!

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