Zuppa Toscana Soup

Recipe and picture posted by Twopeas.com

The smokey flavor of the bacon and the crisp texture of the Kale in this soup recipe is so good.  It isn't a soup you want to eat everyday or every week due to the heavy cream and bacon, but it is worth a once in awhile splurge of some great tasting soup!  I have never had Kale before but I know how good it is for you, so I thought I would give it a try in this soup.  The crispiness of the kale held up nicely and didn't wilt like spinach. Also the Kale didn't have a strong flavor, so you must get some and try it. 

1 pound Italian sausage (I used Jimmy Dean)

 1 1/2 teaspoon red pepper flakes

1 large onion, chopped

4 slices bacon chopped

3 cloves garlic, minced

8 cups chicken broth

2 cups water

1 cup heavy cream

3 large russet potatoes, peeled and chopped

3 cups kale, washed and roughly chopped (don't omit this, Kale held up great in the soup and was so good)

salt and pepper, to taste

1. In a medium skillet, saute the Italian sausage with the red pepper flakes. Drain excess fat, set aside.

2. In a large soup pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender-about 5 minutes.

3. Add the chicken broth and water. Bring to a boil.

4. Add the potatoes and cook until soft, about 30 minutes.

5. Add in the heavy cream and sausage and cook until the soup is heated.

6. Stir in the chopped kale. Season with salt and pepper. Serve hot.




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