SW: Zuppa Toscana

If having a dedicated soup week isn't enough to convince you, the fact is, I like soup. A lot. And sometimes in restaurants, I order soup. Like at Olive Garden. I order their zuppa toscana. They may have other good food, but I neglect it. Zuppa all the way!

This particular recipe has been making the rounds lately. I made it for my family, and we enjoyed it so much that I suggested that we make it for a home fellowship dinner. They liked it so much that one of the ladies asked for the recipe and made it for a marriage builders dinner we attended. Team it up with warm bread and a salad, and it's a lovely lovely dinner. Also, if you've never had kale before, it's jam-packed with all sorts of vitamins and minerals and goodness, so tell your internal organs to prefer for incoming nutrients!

Zuppa Toscana - Thursday

A modified recipe.

Makes 4 Servings

• 1 lb mild ground sausage
• 2 large russet potatoes, sliced in half, and then in 1/4 inch slices
• 1 large white onion, chopped (or food processed!)
• 2 garlic cloves, minced or used with a garlic press
• 2 cups kale, chopped
• 2 (8 ounce) cans chicken broth
• 1 cup heavy whipping cream
  

1. Brown sausage in soup pot, remove and place in container to the side.
2. Reduce heat to medium and add the chicken broth, then the potatoes, onions, and garlic. Cover and cook until potatoes are tender. (If you prefer a thinner and less concentrated soup, add 1 quart of water before adding the potatoes and aromatics.)
3. Add sausage and simmer for another 10 minutes.
4. Turn to low heat and add heavy whipping cream and kale.
5. Heat through, then salt and pepper to taste. Serve.
6. Yum!