Emulsifier Free Zuppa Toscana
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Learn more →Ingredients
6 servings
- 2 tbsp garlic-infused oil
- 1 lb ground pork sausage (plain, no garlic or onion added)
- ½ tsp fennel seeds
- ½ tsp red pepper flakes
- ½ tsp smoked paprika
- 6 scallions, green tops only, thinly sliced
- 1 ½ lb yukon gold potatoes, sliced into ¼-inch rounds
- 6 cups chicken broth
- 1 cup water
- 4 cups curly kale, stems removed, leaves roughly chopped
- 1 cup heavy cream
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- ¼ cup parmesan cheese, finely grated, for serving (optional)
Instructions
- 1
Heat the garlic-infused oil in a large 6-quart pot or Dutch oven over medium-high heat until shimmering. Add the ground pork sausage, fennel seeds, red pepper flakes, and smoked paprika. Cook, breaking the meat into small crumbles with a wooden spoon, until the sausage is browned and cooked through with no pink remaining, about 7–8 minutes. The internal temperature of the sausage should reach 160°F (71°C). Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
- 2
Reduce the heat to medium. Add the scallion greens to the pot and cook, stirring, until softened and fragrant, about 2 minutes.
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