Flu season is officially in full swing! My husband is feeling a little under the weather this weekend, so in addition to some fresh baked chocolate chip cookies & ice cream I made a big pot of one of my favourite soups!

Zuppa Toscana is spicy, creamy, and hearty. It’s the perfect soup to warm up with on gloomy winter days like today. An added bonus – it’s almost effortless to make!

I probably wouldn’t want to count the calories in this soup, but every now and then you just need a treat! And hey, there’s kale! It can’t be too unhealthy, right?

Zuppa Toscana

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Ingredients

  

• 5 Hot Italian Sausages Removed from Casings (Approximately 1lbs)
• 1.5 Litres Chicken Broth Preferably Homemade
• 3 Russet Potatoes Cubed
• 1 Small White Onion Diced
• 3-4 Cloves of Garlic Minced
• 1 Healthy handful of freshly grated parmesan cheese
• 1 Cup Shredded Kale Pre-washed
• 3/4 Cup Cream
• 1 TSP Red Pepper Flakes Or more, if you like spicy! I basically freehand them
• 1 TSP Fennel Seeds
• Kosher Salt To Taste
• Fresh Cracked Peppercorn To Taste

Instructions

 

• Brown your hot Italian sausage in a stock pot over medium-high heat. Strain most of the fat.
• Reduce heat to medium and add diced onion and minced garlic. Stir for 2 minutes, until translucent
• Add fennel seeds and red pepper flakes. Toss until fragrant.
• Add chicken broth, scrapping any browned bits off the bottom of your pan. Add cubed potatoes, cover – and allow to simmer for about 20 minutes, or until potatoes are fork tender.
• Add cream, shredded kale, parmesan cheese, salt, and pepper (to taste).
• Allow to simmer for about 5 minutes – until kale is soft and vibrant.
• Serve with an additional sprinkle of red pepper flakes.
• Enjoy!