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Ingredients:
– 1 tablespoon olive oil
– 1/2 pound Italian sausage, removed from casing and crumbled
– 1 onion, chopped
– 2 cloves garlic, minced
– 3 cups chicken broth
– 3 cups water
– 1 pound potatoes, peeled and diced
– 1 cup heavy cream
– 1 cup frozen peas
– 1/2 cup chopped fresh kale or spinach
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Brown the sausage: In a large pot over medium heat, heat the olive oil. Add the sausage and cook until browned.
2. Add the vegetables: Add the onion and garlic to the pot and cook until softened.
3. Add the broth and water: Pour in the chicken broth and water.
4. Add the potatoes: Add the potatoes and bring to a boil.
5. Reduce heat and simmer: Reduce heat to low and simmer for 15 minutes, or until the potatoes are tender.
6. Add the cream, peas, and kale: Stir in the heavy cream, frozen peas, and chopped kale or spinach.
7. Season to taste: Season with salt and pepper to taste.
8. Serve: Ladle the Zuppa Toscana into bowls and top with grated Parmesan cheese, if desired. Enjoy!
