Zuppa Toscana Soup
1 pound Italian sausage
1 1/2 teaspoon red pepper flakes
1 large white onion, diced
4 slices bacon chopped
3 cloves garlic, minced
8 cups chicken broth
2 cups Water
1 cup Heavy cream
3 large Russet potatoes, peeled and chopped
3 cups Kale, washed and roughly chopped
Salt and pepper, to taste
1. In a medium skillet, saute the Italian sausage with the red pepper flakes. Drain excess fat, set aside.
2. In a large soup pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender-about 5 minutes.
3. Add the chicken broth and water. Bring to a boil.
4. Add the potatoes and cook until soft, about 30 minutes.
5. Add in the heavy cream and sausage and cook until the soup is heated.
6. Stir in the chopped kale. Season with salt and pepper. Serve hot.
Serves 8 (We didn't make quite this much as just the two of us could never eat enough for 8.)
We tried to stay as vegetarian as possible, so the Italian sausage was omitted. The chicken broth was cut in half and we used about 2 cups of milk in place of the heavy cream and water. 2 potatoes instead of three were used. And instead of kale, we happened to have Swiss chard, which turned out beautifully. The stalks we cut up and sauteed with the onion, 1 carrot, and 2 celery stalks. And the leaves we used just as the recipe demands. I give this recipe a gold star!