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Tuesday, October 30, 2012

Zuppa Toscana


First, my thoughts go out to all of those who were impacted by Hurricane Sandy. I hope you and your families are all doing ok. Even though we were in the path of the storm, miraculously we got by unscathed. We always lose power, but this time we didn't. Our boat also stayed put and didn't float away, although we thought that it might.

Today's recipe is for a soup that is AMAZING. I made this soup for the first time about a year ago, and I have made it several times since then. I served it at a party last January and almost everyone asked me for the recipe. It is so flavorful - it's made with kale, potatoes, and sausage.  I made this soup last Friday evening and we ate it for lunch and dinner through Sunday. It is so delicious. There are barely any meals that Greg actually raves about, but he loves this zuppa toscana. I hope you will enjoy the soup as much as we do.

Recipe for Zuppa Toscana

INGREDIENTS:
1 pound of mild ground Italian sausage
1 large yellow onion, chopped
3 cloves of garlic, minced
1/2 cup of dry white wine or white cooking wine (to deglaze the pan)
1/2 - 1 tsp. of red pepper flakes
2 large or 4 small russet potatoes, peeled and cut into 1/2-inch chunks
2 cups of kale, chopped to your desired size
4 cups of chicken broth
2 cups of water
3/4 cup of heavy cream
Salt and pepper

DIRECTIONS:
Place a large stockpot on the stovetop over medium heat. Put the sausage in the pan and cook until it is browned and fully cooked through. Remove the sausage from the pan using a slotted spoon and transfer it to a bowl. Add the chopped onions to the pan and saute for about 5 minutes. Add in the minced garlic and red pepper flakes to the pan and cook for one minutes. Pour the wine into the pot and stir, scraping the bottom of the pan to loosen any browned bits (when you pour the wine in, a lot of steam might come up). Add in the chicken broth, water, potatoes, and kale to the pot. Put the sausage back into the pot. Increase the heat to medium-high and bring to a boil. Once it begins to boil, reduce the heat to medium-low and cover the pot. Let the soup simmer for about 20 minutes, or until the potatoes are cooked through. Stir in the heavy cream and season with salt and pepper. Serve immediately.

Recipe Adapted from: Annie's Eats

NOTE: If you buy packaged kale for this soup and have leftover kale, try out this massaged kale salad with toasted almonds, red grapes, Parmesan & a lemon-honey dressing!  

1 comment:

  1. That soup looks so delicious! I love soups and I can't wait to try this one. It would be a warm, comforting meal, especially in chilly weather. Thanks for sharing the recipe.

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