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