I would normally have a picture displaying my recent soup venture, but I’ll have to add it in at a later date. Let’s just say that this soup was in heavy rotation for months. Yes, it was that good, but I’ve had to take it out due to it’s frequent visits on the dinner table.
While I was trying to find a catchy title for my soup, I thought it would be fun to make it into a series. I am not much of a Tour de France aficionado, but I did learn that it is a 23-day event. What does that mean for you and me? It means that I unintentionally signed myself up for the challenge of coming up with 23 different soup recipes to share. After today’s post, this leaves me with 20 more soup recipes to share in the coming weeks. I will be stepping out of my comfort zone pho sho.
This week’s soup is zuppa toscana and is an easy soup to make. I rely mostly on the flavoring that comes from the sausage. If you decide to use hot Italian sausage, most of the heat washes away in the soup, so for those sensitive to spice, it is pretty mild. No need to add additional salt. This makes a great meal on its own or you can serve it as an appetizer. If you do happen to make this one, please feel free to post a picture in the comments box below. It would be greatly appreciated.
- 2 32-ounce chicken stock
- 4 medium yellow Yukon potatoes diced
- 1 pound sausage
- 3 Teaspoons garlic minced
- ½ Cup heavy whipping cream
- 1 bunch kale
- In 6-quart stockpot, pour chicken stock, potatoes, and minced garlic. Cook over medium-high heat. Bring to a boil and simmer until potatoes are tender.
- Cook sausage over medium-high heat until browned.
- Take leaves off of kale and rinse.
- During the last 15 minutes, mix in sausage, kale, and heavy whipping cream. Ready to serve.