For those that asked:
Zuppa Toscana
Ingredients
6 russet potatoes, sliced into half circles
1lb sausage (hot italian sausage recommended)
32 oz chicken broth
1 yellow onion, cut however you want
Garlic - think "what's a lot of garlic?" double that amount, minced
1 bunch kale - stem removed, tear it up (can be larger than "bite sized pieces", as they will wilt)
1 cup heavy whipping cream
Seasoning - I do not measure these and I never will. Season to taste. (Paprika, Salt, Pepper, Oregano, Bay Leaves, Cayenne, Cumin)
Instructions
In a large soup pot, brown the sausage and break apart/crumble as it cooks. Throw the onion and spices in there, mix that all up and cook till the sausage is cooked thoroughly. Add minced garlic, cook for 1-2 min.
Add chicken stock and potatoes. Bring to a boil, stirring occasionally. I let it simmer for about 15 min, longer (maybe 25-30?) if you want the potatoes to break down more and create a chowdery texture.
Add the kale. Stir it in until wilted and doesn't seem like too much kale anymore. Maybe 2-3 min.
Turn off the stove. Add heavy cream a little at a time while stirring it in.
Serve and top it off as you see fit. I like shredded parmesan and red pepper flakes
One of my favorite soups! I saw the first panel and I ingredient went ZUPPA!
I usually substitute half-and-half, instead of heavy cream. (That's how mom made it. I might try the cream next time.) Spinach is a good substitute for the kale.
Also, most other versions of this have bacon, but YMMV.
