I often make variations of Zuppa Toscana based on what I have on hand.
It’s one of the quickest and easiest soups to make.
I always have the three main ingredients on hand:
I often saute breakfast sausage and/or bacon with chopped onions.
I add potatoes, either chopped and parboiled, or leftovers.
Chicken stock is almost always in my freezer.
I quarter the potatoes for pretty.
Last, I toss in some chopped greens to wilt and salt and pepper for the finishing touch.
- 1 package sausage Italian or breakfast
- 1/2 onion, diced
- 5 new potatoes, cooked
- 3 c chicken stock
- 1-3 T minced garlic
- 2-3 c chopped kale or other greens
- 1 t red pepper flakes optional
- salt and pepper
- 1 c cream or half and half optional
- 1-2 T Parmesan cheese, grated for topping
Boil potatoes in water in a separate pot if not already cooked.
Brown sausage and onion with a bit of olive oil or bacon grease to keep it from sticking.
Add garlic and saute.
Deglaze pan with chicken stock and bring to a boil. Adjust seasoning.
Drain and quarter potatoes. Add to the soup.
Add greens until just wilted.
Add cream if using. Do not allow to boil.
Grate Parmesan cheese on top of soup to serve.