Zuppa Toscana with Garlic Breadsticks

Instructions

1. 1

   Brown the Sausage

   • Set a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the Italian sausage and cook for 6-8 minutes, using a spoon to break it into bite-sized crumbles.
   • Once browned and cooked through, use a slotted spoon to transfer the sausage to a paper towel-lined plate. Leave about 1 tablespoon of rendered fat in the pot.
2. 2

   Sauté Aromatics

   • Reduce the heat to medium. Add the chopped onion to the pot and sauté for 4-5 minutes, until softened and translucent.
   • Stir in the minced garlic and red pepper flakes. Cook for 1 minute more, until fragrant.
3. 3

   Simmer Potatoes

   • Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
   • Add the sliced potatoes and bring the soup to a boil.
   • Reduce the heat to a steady simmer, cover the pot, and cook for 12-15 minutes, or until the potatoes are easily pierced with a fork but not falling apart.
4. 4

   Combine and Finish

   • Stir the cooked sausage back into the pot.
   • Add the chopped kale and stir until it wilts, which should take about 2-3 minutes.
   • Reduce the heat to low. Slowly pour in the heavy cream, stirring gently to combine.
   • Heat through for another 2-3 minutes. Do not let the soup boil after adding the cream, as it can curdle.
5. 5

   Season and Serve

   • Taste the soup and adjust seasoning with salt and black pepper as needed. The sausage and broth can be salty, so taste before adding more salt.
   • Ladle the hot soup into bowls and garnish generously with grated Parmesan cheese before serving.