20-Min Zuppa Toscana
Creamy Italian sausage and kale soup loaded with tender potatoes, carrots, and herbs. A weeknight weeknight take on the classic — ready in 20 minutes in one pot.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb Italian sausage, bulk or casings removed
- 1 lb red potatoes, quartered
- 2 medium carrots, sliced into 1/4-inch rounds
- 1 medium yellow onion, diced
- 4 cups kale, chopped
- ½ cup heavy cream
- 4 sprigs fresh rosemary and thyme sprigs
Instructions
- 1
Brown sausage in a large pot over medium-high, breaking it up with a spoon, until no pink remains, ~5 minutes.
- 2
Add diced onion to the pot. Cook for 2 minutes until softened and fragrant.
- 3
Add potatoes, carrots, rosemary, and thyme. Pour in 4 cups broth or water. Bring to a boil.
- 4
Reduce heat and simmer for 8 minutes until potatoes are just tender.
- 5
Stir in chopped kale and cream. Simmer for 2 minutes until kale wilts. Season with salt and pepper.
- 6
Remove herb sprigs. Serve hot in bowls.
Tools you’ll need
- large pot (5+ quart capacity)
- wooden spoon or spatula
- cutting board and knife
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