Italian Sausage Soup With Kale (Zuppa Toscana Soup)
Favorite soup EVER.
Zuppa Toscana Soup is that for me. In fact, a few years ago I made a copycat version of the recipe that I could cook up in my slow cooker.
Of course, one of the reasons I LOVE to cook it that way is because I can use handy dandy slow cooker liners and not have to worry about clean up. At all.
And I’ve used that recipe a ton.
Here it is:
You know when you take a bite of the best food you’ve ever had and you just want to eat it again and again? Because a couple bite-fulls will just never be enough.
So, we had to make it again, sans slow cooker.
And this one is just as good.
You’ll definitely want to pair it up with our https://allshecooks.com/copycat-restaurant-breadsticks/,
or maybe some Rosemary Bread.
Is Kale Good For You?
You better believe it.
Kale is a superfood, and this soup is a super delicious way to prepare it. Eating kale has been shown to reduce cholesterol, reduce risk of cancer, and even to help detoxify the body.
In fact, we’re seeing kale pop up in recipes everywhere. Like the yummy Kale and Blueberry Salad we whipped up.
What started as a popular fad has gone mainstream. It’s that important.
Zuppa Toscana is a gentle foray into the world of kale. The fat in the soup will actually help your body absorb the important nutrients found in this green.
Eat your greens. Eat your soup. Love your body.
Copycat Zuppa Toscana Soup
1 pound Italian sausage
5 to 7 bacon slices
5 medium potatoes, russet
2 cups chopped kale, bite sized pieces
1 cup heavy whipping cream
1 quart water
2 -14 ounce cans of chicken broth
1/2 large onion, diced
2-3 minced garlic cloves
2 teaspoons red pepper flakes
- Using a baking sheet, crumble the sausage.
- Preheat oven to 300 degrees Fahrenheit and bake until no longer pink, bout 30 minutes.
- Drain fat and grease off using paper towels.
- Fry or bake the bacon and crumble into small pieces.
- Slice the potatoes between 1/8 inch and 1/4 inch, making the slices about the same size so they cook evenly.
- Using a large pot, toss the potatoes, onion, garlic, chicken broth, and water in together and cook on medium heat until the potatoes are cooked through.
- Add the sausage, bacon, red pepper flakes, and salt and pepper to taste.
- Simmer, stirring occasionally, for another 10 minutes.
- When the potatoes start breaking apart into smaller bite sized pieces because they are so tender, turn the heat to low and add in the kale and heavy cream.
- Let the soup heat through and serve.
- Adapted from this recipe.
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