Zuppa Toscana
I used to work at a popular Italian chain restaurant famous for their breadsticks. One of their other big hits was a thin creamy, yet spicy soup with kale, sausage, and potatoes. This recipe comes pretty close to the restaurant, but this version is a lot spicier. It could also just be the sausage I got. Still very yummy!
4 slices of bacon, cut into small pieces
1 lb spicy Italian sausage (ground or removed from casings)
1 large yellow onion, diced
4 cloves of garlic, minced
5 cups chicken broth
3 cups Russet Potatoes, cubed (I leave the skin on.)
4 cups of kale, in bite size pieces
1 cup heavy cream
parmesan cheese, grated
crusty french bread
Directions
In a large soup pot, cook the bacon pieces over medium until crispy. Add the sausage. Using a utensil, break the sausage into small pieces.
Once the sausage is browned and crumbled, drain off the grease, leaving a tablespoon or two to saute the onion. Push the sausage to the edges of the pot and add the onion to the center. Saute until translucent, then add garlic and saute until fragrant.
Stir in the broth and potatoes. Season with a bit of salt and pepper. Simmer for about 15 minutes or until the potatoes are tender.
Add the kale and cream. Simmer for 5 minutes. Turn off the heat and cover for 10 minutes. Season with more salt and pepper if needed.
Serve with grated parmesan and bread. Enjoy!
Oh my gosh I LOVE zuppa toscana. I have never tried making it myself, but now I am craving it!
ReplyDeleteIt's yummy! I think this recipe depends a lot on the spiciness of the sausage. It's super easy, though!
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