Zuppa Toscana

Zuppa Toscana

Ingredients:

• 1 large white onion

• 3-4 gloves of garlic

• 3 large russet potatoes

• 6-8 links of spicy Italian sausage

• 2-3 cups of chopped kale

• 2 quarts chicken stock

• ½ cup heavy cream

• Salt

• Crushed red pepper (to your heat preference)

Yields 8 servings

In a large pot, preheat some extra virgin olive oil.  If you want an extra spicy soup, steep some crushed red pepper in the hot olive oil.  Add a large white onion (medium dice) and sweat with a generous pinch of salt.  Remove the sausage from its casing and slice into 1” pieces.  Add the sausage to the pot and begin to brown.  

While that’s browning, prep and cut the potatoes into 1” pieces.  Add them to the pot and let them begin to tender, and add another generous sprinkle of salt.  After about ten minutes, add the chicken stock and cover.  Let this come to a boil, and then reduce for minimum one hour.  

Remove the pot and add the chopped kale and let this simmer for a few minutes.  The kale will turn to mush if it’s added too soon.  Once that’s cooked down a bit, add the heavy cream and stir.  From here, add any additional salt or crushed red pepper that it may need.

Serve immediately and warm up, baby!