The leaves are falling and the colder winds are starting outside. But inside, our special Zuppa Toscana is the perfect counter to a chilly fall evening. Hearty, soul-warming, and delicious. This truly is one of our favorites so…you're welcome.
1 lb ground sausage
1/2 tsp crushed red pepper
1 large white onion (diced)
4 tbsp chopped bacon pieces
2 tsp garlic puree
10 cups water
1 cup heavy cream
3 large (approx. 1 lb) Russet potatoes (sliced)
1/4 of a bunch of kale
5 cubes chicken bouillon
-Sauté sausage and crushed red pepper in a large pot
-Drain the fat and refrigerate
-In the same pan, sauté bacon, onions, and garlic over low-medium heat for 15 minutes
-Add chicken bouillon & water then bring to a boil
-Add potato and cook until soft (approx. 30 minutes)
-Add heavy cream then cook until thoroughly heated
-Stir in sausage & kale and continue to heat
-Serve hot with some crusty bread and get ready for a great night’s sleep!
Crusty Bread: Don't forget to get a really good crusty bread for this. The rightt bread, to me, is what elevates a great soup from lunch to dinner worthy.