Sunday, November 10, 2013

Zuppa Toscana

1 1/2lb Italian sausages (For a less fatty/greasy version I used Turkey Italian Sauasage)
4 large Potatoes, Cubed into bite size pieces
1 large sweet onion, chopped
7 slices of bacon chopped small (optional)
3 garlic cloves, minced
3 cups kale - chopped
2 (8 ounce) cans chicken broth ( I made my own broth with chicken "Better than Buillion"
1 quart water
1 cup heavy whipping cream
Salt & Pepper to taste
1 cup Parmesan Cheese

In a large soup pot, on medium heat cook the sausage enough to firm the outside so you can chop it into bite size pieces, it doesn't have to be cooked all the way through, just enough on the outside to cut.
Remove and set aside.

Add onions bacon and garlic to hot pot, cook until softened. Remove and set aside with sausage. Add potatoes to pot and until partially cooked.

Add chicken broth to pot to deglaze it.

Combine all the ingredients except cream and cheese. Simmer 30 minutes or until potatoes are fully cooked through.

Add Cream and cheese and bring back to a simmer.

Remove from heat and serve immediately.