- 1 lb. ground Italian sausages, mild or spicy if you’d like
- 4-6 russet potatoes, thinly sliced or you can peel them and dice
- 1 – 1.5 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1 large white onion, chopped
- 4 tablespoons of real bacon pieces (Required. Feel free to use more as well)
- 2 Tbsp minced garlic (about 3-4 cloves)
- 10 cups of water, divided
- 7 teaspoons ‘better than bouillon’ chicken base
- 1/3 bunch of fresh kale, stemmed and torn
- 1 cup heavy cream
- Salt and pepper
- Shredded pecorino romano cheese OR parmesan cheese (Optional)
- In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Using a spatula, break up the sausage until it’s cooked through. Pour sausage into a large bowl and set aside.
- In the same pot add the olive oil, chopped onion, and bacon pieces until the onions become translucent. Add garlic and cook for an additional 5 minutes.
- Add 2 cups of water to the pot and stir well. Add the chicken concentrate and stir to combine. Then add the remaining 8 cups of water.
- Add potatoes and cook until fork tender. Add a little salt to the broth if necessary to make sure the potatoes will absorb for maximum flavor.
- After potatoes are done, add the cooked sausage back into the soup. Skim off most of the fat from the sausage that floats onto the surface.
- Add the fresh kale and stir in to allow the leaves to soften slightly.
- Add the heavy cream and stir. Salt and pepper to taste.
- Garnish each serving with shredded parmesan or pecorino romano cheese, if desired.
- Enjoy this delicious soup. Don’t feel obligated to share. After all, you did all the work, and you deserve it.
You can try find out more about
Zuppa Toscana Soup