Pass-ay zee garleec-ay! (That is meant to sound Italian but during editing I realized it appeared to be some kind of Italian/Pig Latin hybrid…you know…the other romance language. Get it? Leave a comment if you get it.)
For you non-linguistically gifted folks, I said “Pass the garlic!” because today on The Suburban Life I am featuring a delicious garlic-y, cream-y, sausage-y, potatoe-y, kale-y soup. Zuppa Toscana is a favorite of mine when we Garden among the Olives so I decided to give a home rendition a try. Along with some great tips from a good friend and fantabulous cook, Antoinette, I created the following recipe. Hope you enjoy!
Zuppa Toscana (Sausage, Potatoes and Kale Soup)
- 1 medium onion, chopped
- 1 Tbs minced garlic
- 3 slices bacon, sliced
- 1 lb spicy Italian sausage
- 1 qt chicken broth
- 1 cup water
- 5 golden potatoes, thinly sliced
- 2 cups fresh kale, chopped
- 12 oz can evaporated milk
- salt and pepper, to taste
- Cook bacon in soup pan until crisp and add onion and garlic; saute until onion is transluscent.
- Add Italian sausage to pan, crumble and brown; drain off fat.
- Add chicken broth, water and potatoes and bring to a boil; reduce heat and simmer for 20 minutes.
- Add kale and evaporated milk and simmer another 15 minutes until heated through. This soup does great simmering at a low heat with an occasional stir until ready to serve.
This can be as mild or spicy as your family can tolerate. We like things a little spicy around here…I mean, who doesn’t, amirite? Anyone? Anyhoo, throw in some red pepper flakes to kick up the heat!
Throw on some freshly grated Parmesan cheese for a bit of a different flavor!
And obvs, drink with some good wine. Or cheap wine. Or middle-of-the-road wine. Or free wine. Whatevs.
We served this tasty soup with some easy-peasy-soft-and-squeezy breadsticks I found on the Interweb at the blog, Full Bellies, Happy Kids. The recipe is linked here.