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Bengali Mama Ep. 4 Zuppa Toscana, Hello Fall!

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Autumn has arrived, and with it Soup season now makes an appearance as well. Learn how to make a restaurant favorite, Zuppa Toscana, a hearty sausage and Kale soup that is guaranteed to warm your insides. With just a few ingredients, a soup emerges that is comparable to the real deal. p.s. Add another quart of water if you wish to stretch the soup, or leave as is with the instructed amount of chicken broth.
Ingredients
  Italian sausage 1 Pound
  Crushed red pepper 1 1⁄2 Teaspoon
  Chicken broth 16 Ounce
  Purple onion 1 Large, finely chopped
  Garlic 2 Teaspoon, mince
  Russet potatoes 2 Large, halved
  Bacon bits 1⁄4 Cup (4 tbs)
  Kale 2 Cup (32 tbs), chop
  Heavy whipping cream 1 Cup (16 tbs)
  Water 1 Quart (Optional)
Directions

GETTING READY
1. Chop the onions, mince the garlic and cut the russet potatoes in half.
2. Rinse and roughly chop the kale leaves, and keep it aside.

MAKING
3. In a pan brown the Italian sausage add crushed red pepper, brown the sausage completely.
4. In a large soup pot, add the chicken broth and add the onion and garlic, let it sweat for few minutes.
5. Add the browned sausages, stir and add the potatoes and bacon, simmer on medium for 15-20 minutes or until the potatoes are soft and cooked.
6. Finally add the kale towards the end and add the cream, stir everything together simmer for few more minutes.

SERVING
7. Serve the zuppa Toscana hot along with a slice of Italian bread.

Things You Will Need
stock pot
saucepan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Sausage
Restriction: 
High Protein
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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