Zuppa Toscana

Zuppa Toscana

4 cans of chicken broth
3 medium potatoes, quartered
1 onion, chopped
1 lb. of Owen’s Italian Sausage
1 bunch of kale, cleaned and torn into pieces
1 quart of half & half

In a skillet, fry sausage and onion until soft.

Boil potatoes in water until cooked through and fork tender. Drain off water. Add broth and kale and cook on medium until it wilts. Add sausage and onion and cook for 20 minutes to blend. Add half and half, salt and pepper to taste.

This is one of the easiest and most impressive starter soups for an Italian Feast. It’s different tasting though pleasing and not overly “odd” for cuisine. It’s a crowd pleaser and surprising instead of your basic minestrone.

I’m a dieter and replace the potato with frozen cauliflower and fat free half & half works fine here too. I make it and take it for lunch. It’s fantastic!

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