Ingredients:
1 pound Italian sausage (spicy or mild), casing removed
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups water
2 large potatoes, sliced into thin rounds
1 cup heavy cream
2 cups fresh microgreens (e.g., baby kale, arugula, or spinach)
Salt and pepper to taste
Red pepper flakes (optional, for extra heat)
Grated Parmesan cheese, for garnish
Olive oil, for drizzling
Instructions:
1. Brown the Sausage:
In a large soup pot, brown the Italian sausage over medium-high heat. Break it into smaller pieces as it cooks. Once fully cooked, remove the sausage from the pot and set it aside.
2. Sauté the Aromatics:
In the same pot, using the remaining sausage drippings, sauté the chopped onion and minced garlic until the onion is translucent and fragrant, about 3-4 minutes.
3. Add Broth and Water:
Pour in the chicken broth and water. Stir well to combine with the onions and garlic.
4. Add Potatoes:
Add the sliced potatoes to the pot. Bring the liquid to a boil, then reduce the heat to a simmer. Cook the potatoes until they are tender, usually about 15-20 minutes.
5. Return Sausage:
Return the cooked Italian sausage to the pot. Stir to incorporate it into the soup.
6. Pour in Cream:
Add the heavy cream to the soup and stir until it's fully combined.
7. Incorporate Microgreens:
Reduce the heat to low and add the fresh microgreens to the pot. Stir gently, allowing the microgreens to wilt into the soup. This should only take a few minutes.
8. Season to Taste:
Season the Zuppa Toscana with salt and pepper to your liking. If you prefer some extra heat, you can also sprinkle in red pepper flakes.
9. Serve and Garnish:
Ladle your Microgreen Tuscan Zuppa Toscana into bowls. Garnish each serving with a drizzle of olive oil and a generous sprinkle of grated Parmesan cheese.
10. Enjoy!
Serve your Microgreen Tuscan Zuppa Toscana while it's hot. It's a satisfying and flavorful soup with the added twist of fresh microgreens, offering a delightful contrast to the richness of the sausage and cream.