Zuppa Toscana at Home

Zuppa Toscana at Home ~

Is it wrong to pilfer recipes every now and then?  I mean really, aren't all recipes just a variation on someone else's recipe in the first place?  If your moral compass says that it is wrong, then quick, click ahead to the next recipe, but if, like me, you find the occasional hint of larceny to be a wonderful spice, then read on.

This soup is a scaled down version of the wonderful Zuppa Toscana at a well known chain restaurant.  It is actually a breeze to make, fast enough for a weeknight, but I like to take my time on a weekend.  The flavors are rich, robust, earthy and need only a salad, or some crusty bread to make a complete meal.  I should warn you, once you make this, be prepared to get a lot of requests for it.  Mangia!

INGREDIENTS 1 lb ground Italian sausage 1½ tsp crushed red pepper flakes 1 large white onion, diced 4 slices bacon, coarsely chopped 2 cloves of garlic, minced 10 cups water 5 cubes of chicken bouillon 1 cup cream or half and half 1 lb sliced Russet potatoes  (about 3 large potatoes) ¼ of a bunch of kale, coarsely torn or chopped Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes, reduce heat to simmer, cover and cook until soft, about half an hour. Add the cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat through and serve. Squisito!