My Kinda Zuppa Toscana

aHardDaysNight's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 lb ground hot Italian sausage
• 1 teaspoon crushed red pepper flakes
• 3 medium white onions , diced
• ¼ 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 1 bunch chives , chopped for garnish
• 1 loaf crusty Italian bread , sliced
• 2 tablespoons extra virgin olive oil

Directions:

1. 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.
2. In same pan, add 1 T olive oil and saute white onions, garlic, bacon bits, and potatoes until onions are soft.
3. Add water and chicken boullion powder and stir thoroughly. Bring to a gentle boil and continue cooking until potatoes are soft, 20-30 minute.
4. Turn off heat, immediately add kale, sausage and heavy cream. Stir together.
5. Garnish with chopped italian parsley or chives, serve hot with slices of bread.

Reviews

[T Momma]

This zuppa is hearty and flavorful. A real comfort food for me. I use unsalted chicken stock in mine and I just don't miss the salt at all!

[Chef #1276522]

My family loved it! They thought it was better than the Olive Garden recipe. We used a Fontinella Cheese Sausage and it was the perfect degree of spiciness. The recipe was very easy to follow, I wouldn't change a thing!

[PaulaG]

This is a delicious and filling soup that is truly worthy of being a company soup. The recipe was reduced to serve 3 and actually ended up serving 4 with crusty bread on the side. It was served with freshly grated Parmesan Reggiano Cheese. Made for *PAC Spring 2009*