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:
- Brown the sausage: In a large pot over medium heat, heat the olive oil. Add the sausage and cook until browned.
- Add the vegetables: Add the onion and garlic to the pot and cook until softened.
- Add the broth and water: Pour in the chicken broth and water.
- Add the potatoes: Add the potatoes and bring to a boil.
- Reduce heat and simmer: Reduce heat to low and simmer for 15 minutes, or until the potatoes are tender.
- Add the cream, peas, and kale: Stir in the heavy cream, frozen peas, and chopped kale or spinach.
- Season to taste: Season with salt and pepper to taste.
- Serve: Ladle the Zuppa Toscana into bowls and top with grated Parmesan cheese, if desired. Enjoy!