Here is MY version of that yummy sausage and kale soup served at that famous Italian restaurant chain. (I added several ingredients to a “copy cat ” recipe I found online.)
MEEMAW’S VERSION of “ZUPPA TOSCANA”
5 Mild Italian sausages (removed from the casings)
1 Tablespoon Extra Virgin olive oil
1 large onion, finely diced
3 garlic cloves, minced
4 Russet potatoes, scrubbed and unpeeled
1 box (32 oz.) chicken stock or broth
2 chicken buillion cubes
3 cups water
4-5 cups kale (stems removed and sliced into thin strips)
1 to 2 cups of heavy cream (you can sub half & half, but I used cream…because I HAD cream…)
METHOD
Heat olive oil in a heavy bottomed soup pot and add the sausage. Break up chunks and cook until browned. Then add the onion and the garlic and saute until onions are soft. Add the chicken broth, bullion cubes and water. Cut the unpeeled potatoes in half, and then slice the halves into 1/4 inch slices and add to the pot.
Add some salt (not too much, unless broth is low sodium) and pepper, and simmer until the potatoes are tender. Then add the ribbons of kale.
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| Be sure to remove the center “stem” or “rib” from the kale leaves! |
Cook about 10-15 minutes or until tender. Right before serving, stir in the cream, but DO NOT BOIL. Heat for several minutes to combine flavors…and SERVE.
How was MY version???
(And a side note…my son took leftovers to work the next day…and he said it was even better the second day.)
yum!!! I made this last week from a recipe I also found online! 🙂 I skipped the cream- we don't do dairy- but added some flour to unsweetened almond milk to make it a little creamier. I don't know if it was necessary, but Tony loved it- and he isn't a soup guy!