Also, it’s perfect for serving when you have guests because you can make it ahead and leave it on low on the stove or dump it in the crockpot (just don’t overcook the potatoes if you’re planning to do this). Also, don’t add the cream and kale until you are ready to serve it. We served it in these bread bowls when we last had guests.
Creamy Sausage and Kale Soup - Zuppa Toscana
Printable Version
1 pound Italian Sausage (I use the Jimmy Dean HOT sausage--use whatever you like!)
2 large potatoes, sliced to bite size (about 2 ½ - 3 cups)
1 large onion, diced (about 1 - 1 ½ cups)
½ pound bacon, cooked, crumbled (You could use bacon bits in a pinch, too!)
2 cloves garlic, minced
1 ½ teaspoons crushed red pepper (my addition since I like it a bit spicy--you can leave it out for a milder version)
2 cups kale, chopped (It shrinks down a lot, so if you are a kale-lover, use more--maybe 4-8 cups)
2 cans (14.5 oz) chicken broth - about 3 ⅔ cups if you make your own
1 quart (4 cups) water
1 cup whipping cream
Cook sausage, drain, and crumble. In a large pot, saute onions until translucent. Add potatoes, broth, water, crushed red peppers, and garlic. Cook on medium heat until potatoes are fork tender. Add sausage and bacon. Add salt and pepper to taste. Simmer 10 minutes longer. Turn to low heat. Just before serving, add cream and kale and heat through.
Recipe Source: Tressa Haderlie - Canyon Ridge Cooking - North Logan 14th Neighborhood Cookbook
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Original post photo. Other photos update Nov 12, 2014
do you cook the bacon before you add it to the mix?
ReplyDeleteYes, cook and crumble the bacon before adding it to the soup.
ReplyDeletenever mind I see it says to cook and curmble
ReplyDelete