Zuppa Toscana

There are a number of soups I adore that seem to make their way into the weekly dinner rotation, like loaded baked potato soup, pea soup and pasta fagioli. But one of my favorite soups of all time that feels almost too simple to make for being so insanely good is Zuppa Toscana, or sausage, kale and potato soup.

I love this soup so much because it covers all of your dinner bases in one pot, one bowl and one bite. Savory, succulent sausage, bitter kale and tender potatoes in a flavorful, creamy broth create for one perfect soup. What's even better than the comforting, hearty taste of this knockout soup is it only takes a few ingredients and about thirty minutes to throw together, in true Rachel Ray fashion.

Try it for yourself and you'll see why it makes its way into my dinner rotation on the reg! 

Zuppa Toscana

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 yellow onion, diced

• 2 garlic cloves, minced

• 16 oz pork sage sausage

• 1/2 teaspoon red chili flakes

• 2 pound Yukon gold potatoes, peeled and cut into 1-inch cubes

• 4 cups chicken broth

• 2 cups kale, chopped

• 1/2 cup milk

Directions

Heat olive oil in a dutch oven or large soup pot over medium high heat. Add onions, then garlic and saute for about 3 minutes, until onions and garlic become fragrant and translucent. Add sausage and red pepper flakes and cook for about 5 minutes, breaking up sausage into small pieces. 

Add potatoes and broth and stir to combine. Bring to a boil then cover and simmer on low for about 20 minutes, until potatoes are tender. Add kale and milk and cook for another 5 minutes on low until kale is slightly wilted and tender. Season with salt and pepper to taste. Ladle into bowls and serve.