Zuppa Toscano (Tuscan Soup)

“To feel safe and warm on a cold, wet night, all you really need is soup.” ~ Laurie Colwin

Zuppa-Toscana-Copycat-Sausage-Potato-and-Kale-Soup-4-e1568972036854

The idea of Italian sausage and kale in a soup was not appealing to me.  Not at all.  But after seeing mention of it several times in the same day, I figured . . . eh.  So I looked for a recipe.  It still didn’t seem appealing. BUT . . .

how can I encourage the kids to try new things and step out of their comfort zones, if I’m not willing to do the same.

I was wrong.

Italian sausage and kale go well together in this soup and I believe it will be on the menu regularly, it is that good!  I used mild Italian sausage as I was already leery of the taste and I wasn’t feeling spicy lately.  To be honest, I supplied the ingredients but Savannah did the actual cooking.

Without further ado . . .

Zuppa Toscano

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

5 slices bacon

1.25 lb. mild Italian sausage

1/2 a large yellow onion, chopped

1 T. minced garlic

32 oz. chicken broth

2 c. water

1 1/2 lbs potatoes, diced

Salt and Pepper to taste

2 T. sugar

1/4 t. nutmeg

3 c. kale, chopped

2 c. heavy cream

Directions

Fry the bacon until crispy.  Crumble the bacon into the crockpot.  Brown the Italian sausage into the same pan and crumble while cooking.  Remove the meat and place in the crockpot.  Saute the onions and garlic in the bacon and sausage grease until tender.  Add to the crockpot complete with the drippings.  Add diced potato, salt, pepper, nutmeg, water and chicken broth.  Cook on low 6 hours.  During the last 30 minutes of cooking, stir in the chopped kale and the heavy cream.  Continue to heat and serve done cooking.

 

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