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One Pot Zuppa Toscana Pasta Recipe

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4 from 1 review

One Pot Zuppa Toscana Pasta is a hearty and comforting Italian-inspired dish that combines savory Italian sausage, tender potatoes, nutritious kale, and ditalini pasta in a creamy broth. This one-pot meal is perfect for a quick and satisfying dinner, delivering rich flavors and a delightful texture with minimal cleanup.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 lb ground sweet Italian sausage
  • 1 ½ cups diced Yukon Gold potatoes
  • ½ cup diced onion
  • 1 ½ tablespoons minced garlic
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 cup dried ditalini pasta
  • 1 ½ cups low sodium chicken stock
  • ½ cup room temperature whole milk
  • 2 cups chopped kale or spinach
  • ¼ cup grated Parmesan cheese

Instructions

  1. Heat the olive oil: Warm 1 tablespoon of extra virgin olive oil in a large sauté pan over medium-high heat for about 3 minutes until hot and shimmering.
  2. Cook the sausage: Add 1 pound of ground sweet Italian sausage to the pan. Brown the sausage for 8 minutes, stirring and breaking it apart with a spatula until it is nicely browned and cooked through.
  3. Add vegetables and seasoning: Stir in 1 ½ cups diced Yukon Gold potatoes, ½ cup diced onion, 1 ½ tablespoons minced garlic, ¼ teaspoon black pepper, and ¼ teaspoon salt. Cook for 5 minutes, stirring occasionally to soften the vegetables and blend the flavors.
  4. Add pasta: Stir 1 cup dried ditalini pasta into the mixture and cook for 1 minute to toast the pasta slightly and combine it with the other ingredients.
  5. Add liquids and kale: Pour in 1 ½ cups low sodium chicken stock and ½ cup room temperature whole milk. Add 2 cups of chopped kale or spinach. Stir to combine all ingredients thoroughly. Cover the pan with a lid and cook for 8 minutes, stirring occasionally, until the potatoes and pasta are tender and kale is wilted.
  6. Finish with Parmesan: Remove the pan from heat. Stir in ¼ cup grated Parmesan cheese until melted and incorporated, creating a creamy, flavorful sauce. Serve hot.

Notes

  • Use Yukon Gold potatoes because they hold their shape well during cooking.
  • Room temperature milk prevents curdling when added to the hot soup.
  • Feel free to substitute kale with spinach for a milder taste and softer texture.
  • For a spicier version, use hot Italian sausage instead of sweet.
  • This recipe is best served fresh but can be refrigerated for up to 3 days.
  • Reheat gently on the stovetop to maintain the creamy texture of the soup.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/one-pot-zuppa-toscana-pasta-recipe/