My CSA has been filled with beautiful bunches of kale lately. We use the kale for everything – shakes, salads, as a side veggie, etc. Without a doubt I knew I had to make sausage potato and kale Zuppa Toscana with all my beautiful kale.
Zuppa Toscana is a flavorful combination of sausage, potato and kale. You may have heard of Zuppa Toscana from Olive Garden as it is one of the soups offered with their soup and salad entrée starters but this recipe is even better than Olive Garden’s Zuppa Toscana. Regardless of whether you like this soup better than Olive Garden’s, this sausage potato and kale Zuppa Toscana is sure to please.
To begin the sausage potato and kale Zuppa Toscana soup, I ripped bunches of kale by hand and gave them a nice little bath. Once clean, I set the kale aside and started working on my next step.
I then sliced up three medium potatoes and brought them to boil. Once they were boiled, I strained them a placed to the side.
I then took six Italian sausage links and removed them from their casing and browned them in pan. Once browned, I drained the fat from the sausage and set the sausage aside.
Once I had my main ingredients prepped I then started to build the layers and layers of delightful, comforting flavors to complete my soup. Ready to see the recipe? Check it out.
- 4 heaping handfuls of washed, prepped kale, ripped into pieces
- 3 potatoes, sliced thin
- 6 links of Italian Sausage (removed from casings) or about 1 lb.
- 1 tablespoon of reserved bacon fat (or olive oil)
- 1 whole onion, chopped
- 1/2 teaspoon red pepper flakes
- 6 cups of chicken broth
- 1/4 cup of half and half
- 1/4 cup of milk
- Splash of white wine
- 1/4 teaspoon of tumeric
- Salt and Black Pepper To Taste
- Rinse and prep kale, set aside
- Slice and boil potatoes until tender. Drain and set aside
- In a large pot, crumble and brown the Italian sausage. Drain and return to pot. Add reserve bacon fat to pan and cook onions until translucent. Stir in the red pepper flakes. Add sausage, potatoes and kale to pot. Add chicken broth, milk, half-and-half and splash of wine. Simmer for 30 minutes covered. Taste and flavor with salt and pepper as needed. Add turmeric. Simmer an additional 10-15 minutes uncovered or until soup has thickened. Serve immediately.
- Reserving bacon fat is one of my favorite kitchen tips. The reserved bacon fat adds a certain level of flavor to dishes and especially soups.
My husband and I enjoyed this soup over dinner and kept saying to one another while we were eating it, “Man, this is good.” We were even debating who should get the leftovers for lunch the next day (I am a great wife – he enjoyed the leftovers the next day and said the soup was just as good the next day).
I was thrilled when I picked up my CSA share today and saw another batch of kale in my basket. Guess what I will be making again?
We just can’t get enough of this sausage potato and kale Zuppa Toscana. One bite and I can assure you will be a fan as well.