Zuppa Toscana
This flavorful and satisfying soup is just what you need on a cold winter day or evening, especially after skiing. (Trust me, I know).
Ingredients
- 1 lb Italian Sausage I like it spicy
- 5 medium russet potatoes sliced in half and then in ¼" slices
- ½ large onion diced
- 5-7 slices bacon
- 2-3 cloves garlic minced
- 2 cups kale chopped
- 3 cups chicken stock
- 3 cups water
- 1 cup heavy cream
- 2 tsp red pepper flakes or to taste
- salt and pepper to taste
Instructions
- Crumble the sausage on to a baking sheet. Bake in the oven at 300 degrees for about 30 minutes or until no longer pinkPlace on a paper towel to drain
- Cook the bacon and crumble into small pieces. Remove the bacon from pan and sauté the onion in the drippings. Remove the onion with a slotted spoon and place into a heavy stock pot with potatoes, garlic, chicken stock and water.Bring to boil over medium high heat and cook until potatoes are just cooked through.
- Add sausage and red pepper flakes to the pot. Season with salt and pepper, to taste. Simmer for another 10 minutes, stirring occasionally.Add in the kale, heavy cream and bacon. Heat through and serve with freshly grated Parmesan Romano Cheese and warm, crusty bread.