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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Zuppa Toscana (Sausage and Potato Soup with Kale) Recipe

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This recipe for Zuppa Toscana (Sausage and Potato Soup with Kale) is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Ground Italian Sausage
1 tsp Crushed Red Pepper Flakes
2 slices thick cut Bacon or 2 regular cut, diced
1 lg Onion, diced
2 cloves Garlic, very finely chopped
32 oz low sodium Chicken Broth
3 lg Russet Potatoes, sliced into 1/8 inch thick slices
1 tsp Salt
1 C Half & Half
2 C chopped Kale (about 1/4 of a bunch)
Directions:
Directions:
In a dutch oven or large pot, saute' the sauage with the crushed pepper until browned. Remove from pan and set aside to cool. Drain excess fat. In the pot, add the bacon and cook until fat renders. Add the onions and cook until soft, about 10 to 15 minutes. Stir often and don't let them brown. Add the garlic and cook until you can smell it, stirring constantly (about a minute). Drain the fat and return mixture to the pot. Add the chicken broth, potatoes and salt. Simmer over medium heat until the potatoes are very tender (about 30 minutes). Add the sausage and kale to the pot and cook for about 5 minutes until the kale becomes tender. Add the half & half and simmer until warm.
Personal Notes:
Personal Notes:
If making for a pot luck, double the ingredients and put all ingredients in the night before. Add half & half the day of the event.

Cindy Kas 5/7/2010

 

 

 

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