Zuppa Toscana (Italian Sausage, Potato & Kale Soup)

This is a wonderfully flavorful soup and takes less than an hour to make.  Great for a cold weenend lunch.  We had it today with a bit of warm bread on the side.  I don't suggest freezing this soup.  Neither the potatoes nor the cream care to be frozen.



Ingredients-remember I used one of the links for yesterday's breakfast,
 so this isn't a full pound put it was plenty for the soup

1 lb. Mild Italian Sausage, cases removed and roughly chopped

1/2 large Onion, diced

3 cloves Garlic, minced

3 cups Chicken Stock (low-sodium broth works)

1 cup Water

2 large Russet Potatoes, sliced in half lengthwise, then into ¼ inch slices

2 cups chopped Kale

1 cup Heavy Cream (Half & Half is a lighter option – 1 used ¼ cup Cream & ¾ cup Half & Half)

Salt & White Pepper

1/4 cup chopped crisp-cooked Bacon

Brown the sausage on medium-high in a large heavy Dutch Oven or Soup Pot.  If the sausage is very lean and the pan is too dry, add a tablespoon of Olive Oil.  If the sausage was fatty and there is a lot of oil in the pan, drain all but a tablespoon before proceeding.  

Reduce the heat to medium and add the onion and garlic to the sausage and sauté for a couple of minutes (just until the onions are translucent). 

Add ½ cup of the Chicken Stock and use a flat wooden spoon to scrape up all of the browned bits from the bottom of the pan.  Then add the rest of the stock and the water.  Cook for 10 minutes or so to bring up the temperature of the liquids.

Add the potatoes and kale and cook on medium heat just until the potatoes become tender (10-15 minutes or so).

Add the Cream and heat through.  Add salt & pepper to taste.  Ladle into 4 soup bowls and top with the crisp bacon.  Serve while still hot.