Zuppa by Luisa
Warm up your soul with "Zuppa by Luisa," a comforting and hearty Italian-inspired soup that's as rich in flavor as it is easy to prepare. This one-pot masterpiece features savory Italian sausage, tender russet potatoes, and vibrant fresh kale, all simmered in a creamy chicken broth infused with garlic and a hint of red pepper heat. The addition of heavy cream creates a luscious texture, while optional Parmesan topping adds a touch of decadence. Ready in just an hour, this soup is perfect for cozy family dinners or meal prepping for the week. Pair it with crusty bread to soak up every delicious drop and elevate this simple yet satisfying dish to a gourmet experience.
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 1 medium Yellow onion
- 4 cloves Garlic cloves
- 3 large Russet potatoes
- 6 cups Chicken broth
- 1 cup Heavy cream
- 4 cups Fresh kale
- 0.5 teaspoons Crushed red pepper flakes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Parmesan cheese (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it into small pieces, and cook until browned and fully cooked. Remove the sausage with a slotted spoon and set aside.
Dice the onion and mince the garlic cloves. In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the garlic and crushed red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
Wash, peel, and slice the russet potatoes into thin rounds. Add the sliced potatoes to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, rinse the fresh kale, remove tough stems, and chop into bite-sized pieces.
Once the potatoes are tender, use a ladle to carefully mash a few potatoes against the side of the pot to thicken the soup slightly. Add the cooked sausage back into the pot along with the chopped kale. Simmer for 5-7 minutes until the kale is wilted and tender.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve hot with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
3875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.0 g | 314% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 10419 mg | 453% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 27.1 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1689 mg | 130% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 8868 mg | 189% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
