Monday, August 24, 2009

The Best Soup Ever!

I'm sick! How not fun is that? Only a few weekends of glorious summer weather left and I'm spending this one in bed. Somehow it's just not fair! The only bright spot is that the only thing that sounds good it a big, steaming bowl of my Toscana Soup. Chock full of spicy sausage, potatoes and kale, I love this soup anytime but it's especially comforting when you're under the weather. This soup is very forgiving. You can use more or less sausage. (Make sure you use a tasty sausage. It's the main flavoring of the soup. We like the "zesty" or "hot" flavors of sausage for this one.) No potatoes on hand? Leave them out and it's still delicious! Use lots of kale if you like greens, less if you don't. And it always comes out delicious!

Teresa's Toscana Soup

4 cups chicken stock or broth
1/4 teaspoon salt
1/2 teaspoon crushed red pepper (or more, depending on your tastes)
1 medium russet potato, scrubbed
2-3 cups Kale, chopped
1/2 pound spicy Italian Sausage
1 tablespoon heavy cream (more or less)

Place stock in a medium saucepan over medium heat. Add salt and pepper flakes, adjusting for your tastes. More pepper flakes if you prefer a spicier dish, fewer if you don't.

Cut the un-peeled potato in half, then into 1/4 inch slices and then cut those slices in half and add them to the soup.

Add the kale.

Brown the sausage. Drain and add the sausage to the soup.

Let the soup simmer until the potatoes are soft. Stir occasionally.

Add cream, stir and remove from heat.

Serve immediately topped with freshly grated Parmesan cheese.


thenotsoskinnykitchen said...

This is the same recipe I use, inspired by the delicious Zuppa Toscana at Olive Garden. I love the spiciness with the cream and potatoes though I do usually double the amount of kale because I just like it a lot :)

Deborah said...

I've made it using cabbage instead of kale since my husband likes it so much. It's great with either.