Wednesday, August 13, 2014

Zuppa Toscana on Wednesdays with Eryka


Last Monday my boyfriend was sick. I wanted to make him a soup but I did not want to make the traditional chicken noodle soup. It clicked in my head that his favorite soup is Zuppa Toscana so I decided to make him just that. It is a heartier soup than chicken noodle and much more filling. I researched the recipe and made my adaptation of this popular recipe. You could use spinach instead of kale if you choose, just be aware that it tends to wilt and get soggy, while kale holds up very well in the soup. You could also choose to use hot Italian sausage to add a little kick. The boyfriend ate seconds and for the time being made him feel a lot better. Nothing beats a home made soup to soothe the soul or a cold!

Serves 4-6

2 TBS olive oil
1lb Italian sausage
2 russet potatoes, chopped into 1/4 inch pieces
1 onion, minced
3 cloves of garlic, minced
16 oz chicken broth
1 qt water
1/4 cup white wine
1 cup heavy cream
3 cups kale

1. Slice the casing open of the sausage and crumb into a medium heat pot with 1 tablespoon of olive oil. Cook sausage through until browned. Set aside once done.

2. Add another table spoon of olive oil to the pan and cook onion until soft. Add the garlic; cook for about 2 minutes to not let it burn. Add the sausage back into the pan. Stir everything together and cook for about 1 minute to combine flavors. Spalsh white wine into the pan to deglaze.

3.Add the chicken broth, water, wine and potatoes to the pot. Stir everything to together, bring to a boil and cook on medium until the potatoes are ready (soft when poked with a fork/knife).

4. Season with salt and pepper to taste.

5. Add the cream and kale, stir to combine. Heat for about 5 minutes to warm the kale and soften. Serve in a bowl with a side of bread. Enyoy!

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