zuppa toscana - 1 lb. Italian sausage (or half regular, half turkey sausage) 1 large onion, chopped 3-4 cloves garlic, minced ½ cup white wine to deglaze the pan ½ tsp. red pepper flakes 2 russett potatoes, peeled and cut into ½-inch chunks 2 cups fresh kale, chopped 3 cups chicken broth 2.5 cups water 1 cup heavy cream Salt and pepper
Tuscan Soup 1 lb ground Italian sausage 1 teaspoon paprika 1 large white onion, diced 4 cloves garlic, pureed 10 cups chicken broth 1 pound (about 3 large) Russet potatoes, sliced into disks 1 cup heavy cream 1/4 of a bunch (about 3-4 cups) kale, torn into bite sized pieces Salt and pepper, to taste
zuppa toscana: Serves: 10 Prep. Time: 0:35 1 lb. spicy Italian sausage - crumbled 1/2 lb. smoked bacon - chopped 1 qt. water (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth 2 lg. russet potatoes - scrubbed clean, cubed 2 garlic cloves - peeled, crushed 1 med. onion - peeled, chopped 2 cups chopped kale OR Swiss chard 1 cup heavy whipping cream salt and pepper - to taste -In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. -In a skillet over medium-high heat, brown bacon; drain, set aside. -Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. -Add sausage and bacon to pot; simmer for 10 minutes. -Add kale and cream to pot; season with salt and pepper; heat through.