Zuppa Toscana Soup ✨ Recipe in comments! #souprecipe

For dinner tonight, I’m making zupa tuscana soup, which is perfect for the fall and winter. To pair with the soup, I am making sourdough discard bread sticks. We have been loving these and they’re super simple to make. You’re going to start with spreading your sourdough discard over some parchment paper very thinly. Add quite a bit of everything but the bagel. Top it off with freshly grated Parmesan cheese. Pop it into a 350°ree oven for 10 minutes. After 10 minutes, you’re going to score the bread sticks and pop it back in the oven for another 30 minutes. For the soup, you’re going to want some Italian sausage. We got hot, but you can also get mild and add red pepper flakes to give it a little bit of spice. You have a little bit more control that way. Some chicken broth, heavy cream, kale, and one rusted potato. Oh, and salt. After your sausage is browned, you’re going to add 2 and 3/4 cup chicken broth, 1/4 cup of heavy cream, and one medium russet potato. Cook that over medium heat for a little bit just to help soften the potato. Once your potatoes are soft, you’re going to add your kale. And this is to your preference. I kind of like a lot of kale cuz it does cook down. You bought precut kale this time. I usually like to cut it myself so I can cut out all the stems. Just makes it a little bit of a nicer bite. And then at this point, you’re going to add your salt and red pepper flakes if you want to add a little bit more spice to your soup. Serve your soup with freshly grated parmesan and your homemade bread sticks and you will have your family begging you to make it