Zuppa Sorta Toscana

Ingredients

  • 1 lb hot Italian sausage (or you can use mild and add red pepper flakes to taste)
  • 3 large russet baking potatoes, sliced in half and then quarters lengthwise, and then in 1/4 inch slices
  • 1 large onion, chopped
  • 1/4 cup bacon bits (optional—about 3 thick slices)
  • 2 garlic cloves, minced
  • 2+ cups kale or 2 cups Swiss chard, chopped (central stem removed for kale)
  • 1 48-ounce box chicken broth (or more)
  • 1 cup half and half
  • Parmesan cheese (serve with soup at the table)

Directions

  1. Remove casings from sausage and brown, breaking into small pieces as it cooks.
  2. Add sausage and chicken broth to large pot and stir.
  3. Sauté onions in some remaining sausage fat until translucent.
  4. When onions are almost done, add garlic and sauté for another 2 minutes.
  5. Add onions, potatoes, and garlic to pot.
  6. Simmer until potatoes are still quite firm.
  7. Salt and pepper to taste.
  8. Add kale and cook until done. (Add bacon here, or serve it on the table to sprinkle on top with parmesan cheese.)
  9. Turn to low heat and add half and half.
  10. Heat through and serve.

 

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