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Prepare the vegetables: Slice the russet potatoes into thin rounds. Slice the leek into thin half-moons. Dice the white onion. Mince the garlic cloves. Combine the sliced leek, diced onion, and minced garlic in a bowl.

Prepare the sausage: Slit open the mild and hot Italian sausages and remove the meat from their casings.

Cook the sausage: Add the sausage meat to a large pot over medium-high heat (a little oil can be added if the pot is dry, but rendered fat will be produced). Break the sausage meat apart with a meat chopper or wooden spoon and brown it thoroughly, about 8-10 minutes.

Remove sausage: Once cooked, use a slotted spoon to remove the browned sausage from the pot, leaving the rendered fat behind. Set the cooked sausage aside.

Sauté aromatics: Add the combined chopped leek, diced onion, and minced garlic to the pot with the rendered sausage fat. Sauté until softened, about 5-7 minutes.

Season the aromatics: Add the garlic salt, onion salt, paprika, Italian seasoning, and black pepper to taste. Stir to combine and continue to sauté for about 1 minute until fragrant.

Make a roux: Add the butter to the pot and let it melt. Then, add the all-purpose flour and stir constantly for about 1 minute to create a roux.

Add liquids: Pour in the chicken broth and water, stirring well to combine and prevent lumps from the roux.

Add potatoes: Carefully add the sliced russet potatoes to the pot and stir.

Add kale: Add the roughly chopped kale to the pot.

Return sausage: Add the cooked Italian sausage back into the pot.

Add cream: Pour in the heavy cream and stir to combine.

Simmer: Cover the pot with a lid and let the soup simmer over medium-low heat until the potatoes are tender, about 10-15 minutes.

Finish with lemon: Uncover the pot and squeeze the juice of the lemon into the soup. Stir well.

Serve: Ladle the hot Zuppa Toscana into bowls. Top with lots of freshly grated Parmesan cheese and red pepper flakes to taste.


Prepare the vegetables: Slice the russet potatoes into thin rounds. Slice the leek into thin half-moons. Dice the white onion. Mince the garlic cloves. Combine the sliced leek, diced onion, and minced garlic in a bowl.

Prepare the sausage: Slit open the mild and hot Italian sausages and remove the meat from their casings.

Cook the sausage: Add the sausage meat to a large pot over medium-high heat (a little oil can be added if the pot is dry, but rendered fat will be produced). Break the sausage meat apart with a meat chopper or wooden spoon and brown it thoroughly, about 8-10 minutes.

Remove sausage: Once cooked, use a slotted spoon to remove the browned sausage from the pot, leaving the rendered fat behind. Set the cooked sausage aside.

Sauté aromatics: Add the combined chopped leek, diced onion, and minced garlic to the pot with the rendered sausage fat. Sauté until softened, about 5-7 minutes.

Season the aromatics: Add the garlic salt, onion salt, paprika, Italian seasoning, and black pepper to taste. Stir to combine and continue to sauté for about 1 minute until fragrant.

Make a roux: Add the butter to the pot and let it melt. Then, add the all-purpose flour and stir constantly for about 1 minute to create a roux.

Add liquids: Pour in the chicken broth and water, stirring well to combine and prevent lumps from the roux.

Add potatoes: Carefully add the sliced russet potatoes to the pot and stir.

Add kale: Add the roughly chopped kale to the pot.

Return sausage: Add the cooked Italian sausage back into the pot.

Add cream: Pour in the heavy cream and stir to combine.

Simmer: Cover the pot with a lid and let the soup simmer over medium-low heat until the potatoes are tender, about 10-15 minutes.

Finish with lemon: Uncover the pot and squeeze the juice of the lemon into the soup. Stir well.

Serve: Ladle the hot Zuppa Toscana into bowls. Top with lots of freshly grated Parmesan cheese and red pepper flakes to taste.
