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Zuppa ToscanaIt hasn’t reached above freezing here in Chicago for quite some time now.  Therefore, soup is a must.  There’s nothing like hot soup warming you from the inside out on a frigid winter day!  I gave this a shot and it was a hit with my family.  The bulk of the flavor comes from the hot Italian sausage so there was no need to “doctor it up” any more.  This was a hearty soup and it made great leftovers!  Oh, and a shout-out goes to my mom’s work friends who requested this recipe 🙂 Let me know what you think!

Zuppa Toscana

(original source)

What you’ll need:

  • 4 slices bacon, cut into a small dice
  • 1 pound hot Italian sausage, ground or links with casings removed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups (32 ounces) chicken broth or stock
  • 3 cups Russet potatoes, cubed
  • sea or kosher salt and fresh black pepper
  • 2 loose packed cups kale, in bite size pieces
  • 1 cup heavy cream or 14 ounce can evaporated milk
  • Parmesan cheese, grated, for serving

What to do:

  • In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once 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 onion to center – saute until translucent then add garlic and saute until fragrant.
  • Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.
  • Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed. Serve with Parmesan cheese and crusty bread.