I have missed you all! I hope that your Thanksgiving Day was spectacular, filled with delicious food, cherished moments with loved ones and football of course!
Sadly, it seems like it has been a lifetime since I have posted anything. I truly enjoy this website, it means a lot to me. However, this past month has been incredibly busy for several different reasons and despite my efforts to find the time to blog, it hasn’t happened. I had so many wonderful recipes I was excited to share for Thanksgiving 😦 which I will saved for next year…
Zuppa Toscana, is an Italian soup (which happens to be a favorite of my girls & myself) that is full of sausage, sweet onions, potatoes, and the star of the bowl, kale. This soup does have cream added to it, but it is not a heavy soup, the base is made with chicken stock with a small amount of cream added at the end. I usually would have used milk, as I commonly don’t keep heavy cream on hand, but I had some leftover from turkey day therefore I added on the richness and the calories!
I would also like to add that I have a long way to go with my photography skills, and I try my best, but I find it almost impossible to take a good (or even decent) picture of soup. Over the past six months I have probably snapped 200 shots of different soups, and not one has been even okay. But, I really wanted to jump back into my blog and this soup was what was on the menu. If any of you have any tricks or suggestions, I would love to hear it! Thanks.
Zuppa Toscana
Ingredients
- 1 pound sweet Italian chicken sausage (hot sausage would be great as well)
- 2 large Idaho potatoes
- 2 large sweet onions
- 1 heaping Tablespoon of minced garlic
- 12-16 ounces of chopped kale
- 3 cans of all natural chicken broth 14.5 oz each
- 1/2 pound bacon cook and chopped
- 1 Tablespoon dried parsley
- 3/4 to 1 cup of heavy cream or milk
- sea salt and black pepper to taste
- 2 teaspoons crushed red pepper
- 4 cups water
- 1 Tablespoon vegetable oil
- Parmesan cheese for garnish
Directions
- Add vegetable oil to a hot Dutch oven or heavy pot (med-high heat) brown and crumble sausage remove from pot
- Dice onions and potatoes add to sausage drippings cook 10-12 minutes
- Add garlic to potatoes and onions
- Pour chicken stock and water into pot bring to a boil and then reduce heat
- Add salt, black pepper, crushed red pepper, parsley, bacon & sausage
- Check the tenderness of your potatoes, when tender add cream and kale cook until thoroughly heated and slightly wilted
- Once the cream is added do not boil, the cream will separate
- Serve with parmesan cheese as a garnish
rachels vittles 