Zupa Toscana
Ashley
ingredients
- 2 3/4 c. chicken broth
- 1/4 c. heavy cream
- 1 medium russet potato
- 2 cups chopped kale
- 1/2 lb. Italian sausage
- 1/4 tsp. salt
- 1/4 tsp. crushed red pepper flakes
directions
- 1
1) Combine chicken broth and cream in saucepan over medium heat.
- 2
2) Slice potato into 1/4 in slices, quarter them, and add to soup.
- 3
3) Cut sausage into 1/2 in thick slices and saute until done in skillet; add to soup.
- 4
4) Boil chopped kale in enough water to cover it IN A SEPARATE POT. The original recipe says to add the kale directly to the soup, but I’ve found that it makes your soup taste way too “green.”
- 5
5) Add seasonings and let simmer for 2 hours, stirring occasionally.
- 6
6) Drain the kale and stir into the soup just before serving.
- 7
(I don’t always let it cook for 2 hours, and it still tastes good)
Source: Ashley
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews