This recipe is similar to a soup served
in a well-known restaurant.
Zuppa Tuscana
1 (16-ounce) package mild or spicy Italian
sausage links *
6 slices bacon
1 medium onion, chopped (about 3/4 cup)
2 to 3 garlic cloves, finely minced
1 quart water
2 tablespoons chicken base or instant bouillon granules
2 medium all-purpose potatoes, cut into
1/4-inch-thick slices
2 cups shredded kale
1/8 to 1/4 teaspoon crushed red pepper
(optional)
1/3 cup heavy whipping cream
In a large cooking pot or Dutch oven,
cook sausage links over medium-high heat until done, about 12
to 15 minutes, turning to brown all sides. Remove from pan; bias-slice
sausages into 1/2-inch slices; set aside. Drain fat.
In same cooking pot, fry bacon until crisp;
remove; drain on paper towels; crumble and set aside. Drain all
but 1 tablespoon bacon fat from pot.
Add onions to same cooking pot and cook
over medium heat until softened. Add garlic and cook for 1 minute.
Add the water, chicken base and potatoes. Bring to boiling, reduce
heat and simmer, covered, for 15 minutes or until potatoes are
tender.
Return the cooked sausage and crumbled
bacon to the pot. Add the kale and crushed red pepper, if using,
and simmer for 4 minutes. Stir in the cream and cook until heated
through, without boiling. Serve hot.
Makes 4 to 6 servings.
* An easier option would be to substitute
with 1 pound bulk Italian sausage, crumble and cook until done;
drain fat, set aside and continue with recipe as directed.
