Zuppa Toscana with Crispy Cheddar Waffles
Zuppa Toscana with Crispy Cheddar Waffles
Ingredients
For the Zuppa Toscana
- 1 pound ground Italian sausage
- 1/2 cup onion, chopped
- 1 tablespoon garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 4 cups chicken broth
- 1 cup heavy cream
- 3 cups kale, chopped
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
For the Crispy Cheddar Waffles
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup butter, melted
- 1 egg
- 1 1/2 cups shredded cheddar cheese
Instructions
- 1
In a large pot or Dutch oven, brown the ground Italian sausage over medium-high heat. Break it apart with a spoon as it cooks.
⏱️ 8 min
- 2
Once the sausage is fully browned, carefully drain any excess grease from the pot. You can use a slotted spoon to transfer the sausage to a paper towel-lined plate while you pour out the grease, then return the sausage to the pot.
⏱️ 2 min
- 3
Add the chopped onion to the pot with the sausage and cook for 3-5 minutes, stirring occasionally, until the onion has softened and become translucent.
⏱️ 4 min
- 4
Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low.
⏱️ 5 min
- 6
Stir in the heavy cream and chopped kale. Continue to simmer for 5-10 minutes, or until the kale is tender and the soup is heated through.
⏱️ 8 min
- 7
Season the Zuppa Toscana with salt and black pepper to taste. Keep warm while preparing the waffles.
⏱️ 2 min
- 8
For the waffles, in a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
⏱️ 3 min
- 9
In a separate medium bowl, whisk together the milk, melted butter, and egg until well combined.
⏱️ 2 min
- 10
Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min
- 11
Gently fold in the shredded cheddar cheese.
⏱️ 1 min
- 12
Preheat a waffle iron to 350°F (or to medium-high heat according to your waffle iron's settings).
⏱️ 5 min•🌡️ 350
- 13
Once the waffle iron is hot, pour approximately 1/2 cup of the waffle batter onto the center of the iron. Close the lid and cook for 5-7 minutes, or until the waffle is golden brown and crispy.
⏱️ 6 min
- 14
Repeat with the remaining batter. Serve the hot Zuppa Toscana immediately, topped with a freshly made crispy cheddar waffle.
Kitchen Tools
Nutrition Facts (per serving)
Zuppa Toscana with Crispy Cheddar Waffles
For the Zuppa Toscana
- 1 pound ground Italian sausage
- 1/2 cup onion, chopped
- 1 tablespoon garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 4 cups chicken broth
- 1 cup heavy cream
- 3 cups kale, chopped
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
For the Crispy Cheddar Waffles
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup butter, melted
- 1 egg
- 1 1/2 cups shredded cheddar cheese
Instructions
- 1
In a large pot or Dutch oven, brown the ground Italian sausage over medium-high heat. Break it apart with a spoon as it cooks.
⏱️ 8 min - 2
Once the sausage is fully browned, carefully drain any excess grease from the pot. You can use a slotted spoon to transfer the sausage to a paper towel-lined plate while you pour out the grease, then return the sausage to the pot.
⏱️ 2 min - 3
Add the chopped onion to the pot with the sausage and cook for 3-5 minutes, stirring occasionally, until the onion has softened and become translucent.
⏱️ 4 min - 4
Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low.
⏱️ 5 min - 6
Stir in the heavy cream and chopped kale. Continue to simmer for 5-10 minutes, or until the kale is tender and the soup is heated through.
⏱️ 8 min - 7
Season the Zuppa Toscana with salt and black pepper to taste. Keep warm while preparing the waffles.
⏱️ 2 min - 8
For the waffles, in a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
⏱️ 3 min - 9
In a separate medium bowl, whisk together the milk, melted butter, and egg until well combined.
⏱️ 2 min - 10
Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 11
Gently fold in the shredded cheddar cheese.
⏱️ 1 min - 12
Preheat a waffle iron to 350°F (or to medium-high heat according to your waffle iron's settings).
⏱️ 5 min•🌡️ 350 - 13
Once the waffle iron is hot, pour approximately 1/2 cup of the waffle batter onto the center of the iron. Close the lid and cook for 5-7 minutes, or until the waffle is golden brown and crispy.
⏱️ 6 min - 14
Repeat with the remaining batter. Serve the hot Zuppa Toscana immediately, topped with a freshly made crispy cheddar waffle.