Foodie Friday: Zuppa Toscany

Foodie Friday

For the first cold snap of November nothing warms the home meal quite like a hearty soup. This one of my personal favorites and is usually gone within a day or two. It has a few steps, like peeling and slicing potatoes, chopping kale and onions, but it is a great result worth the effort. I usually have toasted Italian bread with a bit of cheese or butter on top.

The whole process can be complete in just under an hour. I have worked at tweaking the recipe over a few years. Try it!

Zuppa Toscany

Real Bacon Bits,  ½ bag,

1 lb hot Italian Sausage,

1 cup chopped, fresh kale

6 medium peeled and thinly sliced Russet or Yukon Gold Potatoes

1 medium sweet onion, chopped

Tablespoon of minced garlic

A pinch of pepper flakes or Tones 6 pepper,

32 oz chicken stock, plus 8 oz water and half of a chicken boullion cube

1.5  cups half and half

A ½ tsp ground Tumeric

Salt and Black Pepper to taste

Parmesan Cheese to top off the bowl

Cook and flake sausage with onions and garlic. In the meantime, add sliced potatoes to the chicken broth and water. Cook covered for five minutes on medium heat.  Add the sausage mixture, cover for about 20 minutes. Next add the Kale. Cook another 10 minutes covered. Finish up with the addition of the half and half, red pepper and Tumeric. Cover on low for another 10 minutes or until the potatoes are tender. Add the Bacon bits and stir gently. Cook a few more minutes. Do not allow to boil.

Really tasty soup similar to Olive Garden, but actually better!

–Cathy Benson recipe and photo