Trattoria Brown - Zuppa Toscana

I disdain Olive Garden. Its faux Italian dishes and always overcooked (to the point of squishiness) pasta make my brains boil. My wife digs the soup, salad, and breadsticks, however, so I am forced to partake every so often. Over the years, I have come to appreciate the zuppa toscana. It's simple, savory, and loaded with kale. (Anything loaded with kale has to be good, right?) It's also super simple to make at home. Here's how.

Ingredients

1 lbs Italian sausage

4 medium russet potatoes, cut into 1/8" slices with mandolin

1 large onion, chopped

2 garlic cloves, whole

3-4 cups kale, chopped

2 cups chicken stock

1 quart water

1 cup heavy whipping cream

Salt to taste

Pepper to taste

Parmesan cheese to taste

Directions

Place a large cast iron dutch oven over medium high heat and crumble in sausage. Brown sausage. Add water, broth, onions, potatoes, and garlic. Cook on medium heat until potatoes are cooked but not falling apart (approximately twenty minutes). Turn heat to low, then add kale and cream. Cook for an additional five minutes. Remove garlic cloves. Salt and pepper to taste. Immediately before serving, grate over parmesan cheese to taste.