My Kinda Zuppa Toscana Recipe #362800
Italian flavors blend in a creamy, satisfying soup that has potatoes, italian sausage, and kale. I like a kick, so I use spicy sausage and add crushed red pepper flakes. The heavy cream really pulls this soup together and makes it restaurant-worthy! Don't forget a fresh, crusty loaf of bread for dipping.
1¼ hours | 20 min prep
SERVES 6
- 1 lb ground hot Italian sausage
- 1 teaspoon crushed red pepper flakes
- 3 medium white onions, diced
- 1/4 cup bacon bit (I use Hormel brand)
- 4 garlic cloves, chopped
- 10 cups water
- 5 tablespoons chicken bouillon powder (to taste)
- 1 pint heavy cream
- 6 cups potatoes, cubed
- 1 bunch kale, discard center stalks and coarsely chop greens (cavolo riccio)
- 1 bunch fresh Italian parsley or chives, chopped for garnish
- 1 loaf crusty Italian bread, sliced
- 2 tablespoons extra virgin olive oil
- Saute ground spicy italian sausage and crushed red pepper flakes in 1 T olive oil. (I use 8 quart stock pot.) Drain fat and move mixture into bowl, set aside.
- In same pan, add 1 T olive oil and saute white onions, garlic, bacon bits, and potatoes until onions are soft.
- Add water and chicken boullion powder and stir thoroughly. Bring to a gentle boil and continue cooking until potatoes are soft, 20-30 minute.
- Turn off heat, immediately add kale, sausage and heavy cream. Stir together.
- Garnish with chopped italian parsley or chives, serve hot with slices of bread.
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5 stars