This post is sponsored by Calphalon, though all opinions and recipes are my own. Thank you for supporting the sponsors who support A Simple Pantry!
Does it seem weird to say “tis the season”? Because I am so feeling it right now. The weather is cooling down, the clouds are moving in, and everyone is coming over for good eats, so when I need easy dinner recipes for 6 or more, this one pot Zuppa Toscana is nearly always at the top of my list. Love soup.
But I can talk about my kitchen for a minute?
It’s an early-80s, builder-grade kitchen. Y’all remember the 80s?
Yeah.
Storage space is a hot commodity in my kitchen, with its odd-sized cabinets, some in places where I literally have to use a stool to reach the shelves.
With a family as large as mine, and an extended family that’s even larger, I have to be prepared to cook with ease, and without bringing down the house in the process.
It should come as no surprise then, how absolutely obsessed I am with my Calphalon Premier™ Space Saving Nonstick Cookware.
Everything stacks! Even the lids!
Do you know how frequently I dealt with opening my cookware cabinet to a mountain of domed lids cascading onto my feet and floor, sometimes with pots and pans in attendance?!
Nothing was ever the same size, and good luck stacking domed lids with top handles. It was a literal nightmare.
But now the problem is solved and I <3 Calphalon for being so kitchen savvy with their Premier™ Space Saving Nonstick Cookware. Even the kids can handle putting them away and pulling them out without issues. HALLELUJAH.
Plus! The pots, pans, and lids can stack in any order to save 30% more space. How can you go wrong with that?
These lids are life, my friends.
Easy dinner recipes are perfect for the 5-quart dutch oven, because it can handle a lot of food, which is necessary when feeding the large crowds we cater to here at home.
I put this baby to work making some delicious Zuppa Toscana, a la Olive Garden style. Because, I mean, who doesn’t love some zuppa?
It really is a simple meal to prep as well. The longest part, other than just letting it sit on the stove and simmer, is peeling and chopping a few taters.
Otherwise, everything just gets cooked in the pot. The Italian sausage, onion and garlic…I’m drooling just thinking about this soup. And truly, the bulk of the liquid is simple chicken stock, with just under one cup of heavy cream towards the end to give it that final creaminess that makes this a staple soup.
It should totally be on your menu. And in some Calphalon. Because your kitchen storage depends on it, yo.
Ingredients
- 1 lb ground Italian sausage
- 4 garlic cloves minced
- 1 sweet yellow onion chopped
- 4 russet potatoes peeled and diced
- 4 cups 32 oz low sodium chicken broth
- water
- Kosher salt to taste
- Cracked pepper to taste
- 3 cups kale stems removed and torn into bite-sized pieces
- 3/4 cup heavy whipping cream
- 1/2 cup shredded Parmesan cheese
Instructions
- In a 5-quart Dutch oven over medium-high heat, add the sausage and brown, crumbling as it cooks, until no longer pink, around 4-5 minutes. Add the garlic and onion and continue to cook for 2-3 minutes, or until the onions begin to soften. Drain excess grease.
- Add the potato and chicken broth. If the chicken broth doesn't completely cover the potatoes, add up to 2 cups of water. Stir gently to combine, then season with salt and pepper to taste. Bring to a low boil, then reduce heat to a simmer, cover, and let cook for 30-45 minutes.
- Uncover, stir in the kale and heavy whipping cream, then cover once more and continue simmering for another 20 minutes.
- Serve immediately with shredded Parmesan cheese. Enjoy!
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