Rustic Zuppa Toscana with Quinoa
A hearty and healthful variation of the classic Italian soup, combining the rich flavors of spicy sausage and kale with the unique addition of protein-packed quinoa. Ideal for those seeking a nutritious meal without sacrificing taste, perfect for family dinners or meal prep.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
1 lb spicy Italian sausage, casings removed
1 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup quinoa
3 medium russet potatoes, peeled and cubed
1 bunch kale, chopped
1 cup heavy cream
Salt and pepper to taste
Red pepper flakes for garnish
Grated Parmesan cheese for serving
Instructions
1. In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it into pieces.
2. Remove the sausage and set aside. In the same pot, add onion and garlic, sauté until translucent.
3. Pour in the chicken broth, add the quinoa and potatoes, and bring to a boil. Reduce heat and let simmer for 15 minutes.
4. Stir in the cooked sausage and kale, and simmer for another 5 minutes until kale is tender.
5. Add heavy cream, stir well, and season with salt and pepper.
6. Serve hot, garnished with red pepper flakes and grated Parmesan cheese.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat until warmed through, or in the microwave at medium power, stirring occasionally.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
