How to Prepare Yummy Zuppa Toscana

Without fail cooking ultimate Zuppa Toscana easy, bouncy, practical.

Zuppa Toscana
Zuppa Toscana

Good Evening every body, at this time you get present recipe Zuppa Toscana with 12 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 3 stages of easy cooking Zuppa Toscana.

Ingredients for Zuppa Toscana

  1. Prepare 2 tbsp. : olive oil, divided.

  2. Needed 1 lb. : ground Italian sausage.

  3. Prepare 1 tbsp. : unsalted butter.

  4. Needed 1/2 : yellow onion, diced.

  5. Needed 4 cloves : garlic, minced.

  6. Prepare 2 tbsp. : all purpose flour.

  7. Prepare 4 cups : unsalted chicken broth.

  8. Prepare 1/2 tsp. : each salt, pepper.

  9. Needed 3 : large russet potatoes, peeled and diced.

  10. Prepare 1 cup : heavy cream.

  11. Needed 4 : packed cups roughly torn kale.

  12. Prepare : Freshly grated parmesan cheese, for topping.

If all ingredients Zuppa Toscana it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Zuppa Toscana

  1. Get 1 tbsp. of olive oil in a large pot or Dutch oven heating on medium-high heat. Once its hot, add the sausage and cook until browned, breaking it up as you go. Remove it to a towel lined plate and cover it with foil. Set it aside. Then add the additional oil and the butter to the pot. Once it's hot and the butter has melted, add the onions with a pinch of salt..

  2. Cook the onions until translucent, then add the garlic and cook another minute or two, until fragrant. Then stir in the flour and cook for another minute or two. Next stir in the broth about a cup at a time, making sure the flour mixture is smoothly mixed in and there are no lumps, then stir in the cream, the salt and pepper. Let this come up to a low boil..

  3. Once at a boil, return the sausage to the pot and stir in the potatoes. Lower the heat a bit. Let this simmer until the potatoes are fork tender, then stir in the kale and cook just a couple of minutes more, until the kale has wilted. Taste the soup to check if it needs more seasoning. Then remove from the heat and serve..

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