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.
This looks great! Believe it or not, my husband doesn’t like spicy, tomatoes, mushrooms or onions! Gah. Moment of silence, please.
I’ll give in on the spicy, but I’m making this one with the onions. 😉