Creamy Zuppa Toscana
This Creamy Zuppa Toscana is full of sausage, potatoes, and kale, all swimming together in a creamy broth. It makes an easy, hearty, and delicious dinner!
Ingredients
- 1 pound Italian sausage (I used mild)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 1/2 pounds Russet potatoes, cut in half lengthwise, then thinly sliced
- 8 oz. cream cheese, softened
- 1/2 cup milk
- 1/2 Tablespoon flour
- 3-4 cups chopped kale leaves, stems removed
- 1/2 teaspoon red pepper flakes (if you don't like too much spice, you can reduce this or leave it out)
- 1/2 teaspoon dried oregano
- salt and pepper to taste
Instructions
- 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!
Nutrition
Calories: 401kcal | Carbohydrates: 23g | Protein: 14g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 1066mg | Potassium: 831mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2955IU | Vitamin C: 48.3mg | Calcium: 121mg | Iron: 2.3mg