Zuppa Toscana Soup


Yum Yum Yum. Soup. ‘Nough said.


1lb Spicy Italian Sausage
10 red potatoes, slice into thin rounds
1 onion, chopped
5 cloves of garlic (chopped) p.s. never actually take my garlic suggestions seriously. I always use a lot but then when I’m providing recipes I pick a number that seems reasonable. But my garlic-radar could be terribly wrong for you. 
4-5 cups chicken broth
3/4 teaspoon baking powder
2 cups milk
1/2 cup heavy cream
3 bunches kale, torn into pieces
red pepper flakes
Pecorino romano (optional)

Side Note: Liquid amounts are totally a matter of personal preference. So add liquid slowly and feel free to change the ratios of chicken broth, milk, heavy cream to your own liking. 


Heat oil on stove. Sautee onions and garlic until translucent.


Add sausage and brown (if you’re sausage is really oily, you may want to drain it)


Add chicken stock and milk and bring to just under a boil. Turn heat down, add potatoes, place cover over pot and simmer until potatoes are tender (approximately 20 minutes)

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Add kale and mix well.

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Turn off heat. Season with salt, pepper and red pepper flakes then add heavy cream.


Serve warm with optional roman cheese on top.

Just delightful.


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