I've never actually had Zuppa Toscana before, so I'm not sure how this compares to an authentic version. I found a recipe for this soup that sounded delicious and modified it to come up with something that sounded good (and healthy) to me. I absolutely love this soup, but Jeremy is just so so about it (although I don't think he's much of a soup person anyway). In the picture I cooked and sliced the sausage, but lately I've been cooking and crumbling the sausage (as updated in the recipe below) and we both seem to like the soup even better this way.
-2 Tbsp olive oil
-1 lb Italian turkey sausage
-1 onion, diced
-4 cloves garlic, minced
-1/2-1 tsp red pepper flakes
-7 cups chicken broth
-1 tsp salt
-1/2 tsp pepper
-6 large russet potatoes, peeled and sliced
-1 cup heavy cream, half and half, or fat-free half and half
-1/2 lb kale, stems removed and chopped into bite size pieces
Heat olive oil in large pot over medium heat. Cook onions and sausage over medium heat, stirring often and breaking up sausage with a wooden spoon, until sausage is no longer pink (5-10 minutes). Add garlic and red pepper flakes, cook for 1 minute. Add chicken broth to the pot, heat until it starts to boil. Add salt and pepper. Add the sliced potatoes and cook until soft (about 20-30 minutes). Using a potato masher (or large spoon) mash some of the potatoes to give the soup a thicker consistency. Add the heavy cream and cook until thoroughly heated. Stir in the kale, let all heat through and serve.