Thursday, January 7, 2010

Zuppa Toscana

The Kozy Kitchen has been out of commission for a few weeks due to a move from Southern Alabama to Wisconsin. This recipe is very appropriate for my first post after moving into this snowy, freezing climate because it is so warm and comforting. This recipe is basically a knockoff of Olive Garden's Zuppa Toscana, the popular sausage and potato based soup offered as an option before the main course. The taste is shockingly similar. In any case, it has quickly become my and my husband's favorite soup, and possibly favorite food that I make. Enjoy!


1 lb mild italian sausage (I use Jimmy Dean's brand)
1Tbsp olive oil
6 slices bacon, chopped
2 medium sized potatoes, sliced in small half moons
10 + cups chicken stock/broth
1 bay leaf
1 cup finely chopped onion
3 cloves garlic, minced
About 4 cups kale leaves, torn
1 tsp. crushed red pepper flakes (more or less depending on how spicy you like)
2/3 cup heavy cream (whipping cream)
fresh ground pepper to taste


1. Heat olive oil in a large stock pot over medium heat. Add sausage and break up with a wooden spoon. Transfer sausage to a paper towel lined plate after it is cooked.
2. Add bacon to pot and cook until slightly crispy, then place on same plate as sausage.
3. Drain all but about 2 Tbsp of fat. Add onions and saute until soft, then add garlic, red pepper flakes and bay leaf and saute a couple minutes more.
4. Add cold stock and stir with wooden spoon to remove stuck on bits from bottom of pot.
5. Add potatoes and meat and bring to a boil. Simmer 15-20 mins.
6. Add kale and cream, simmer 10 minutes more and serve.


Naomi said...

AMAZING!! I used leftover bacon so didn't have enough "drippings' to saute the onions but it turned out just fine! Not using the meat drippings offers a great healthy alternative without losing the flavor. Thanks Nicole!

Nicole said...

I am so happy you enjoyed it and thanks for the comment!