Zuppa Toscana Soup
10 cups water
7 chicken bouillon cubes (not granules)
1 teaspoon salt
1 1⁄2 teaspoons crushed red pepper flakes
2 teaspoons garlic paste
1 lb. russet potato, peeled and sliced (Or cubed. About 3 large)
1 lb. ground Italian sausage
1 large white onion, diced
1 bunch fresh kale, torn in small pieces (or 16 oz. bag of prewashed and cut Kale. Discard stems)
1 cup heavy cream
6 tablespoons Oscar Meyer bacon bits
In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale.
Simmer for 20 – 30 minutes, or until Kale and potatoes are tender.
Add the cream and bacon bits, and simmer for about 10 minutes.
I use 10 medium size potatoes.
Half and Half can be substituted for the heavy cream if desired.
Kale can be found in the produce department of most grocery stores.
Tonight, I’m serving with crusty bread, fresh garden salad and fruit compote.