Cherie's Zuppa Toscana Soup (Zesty) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe was the winner at our 5th Annual Company Cook-off in 2009. Courtesy of Cherie Weaver. Ingredients:
3 (14 ounce) cans chicken broth (i use swanson's reduced fat) |
1 pint heavy whipping cream |
1 large potato, russet unpeeled, quartered and sliced (can sub 2 small) |
2 cups kale (chopped, at least 2 cups, we like a little more) |
1 lb spicy bulk sausage (it made a big difference when we used kroger's brand.) |
1/4-1/2 teaspoon salt |
1/4-1/2 teaspoon crushed red pepper flakes (i sometimes skip because the kroger sausage had red peppers in it.) |
Directions:
1. Combine the stock and cream in a saucepan over medium heat.
2. Add the quartered potatoes and the kale.
3. Sauté the sausage while the vegetables cook in the broth,.
4. Add the sausage to the soup and simmer one hour stirring occasionally.
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