Twitter Pinterest Instagram Facebook


Creamy Kale Potato Sausage Soup (Zuppa Toscana)

Let's cut to the chase here.

This soup is THE BEST SOUP I HAVE EVER EATEN. (sorry for the caps but this is akin to Tom Cruise jumping on Oprah's couch type of excitement. Except my love for this soup will last longer than TomKat's relationship).

Anyhow, please believe me this soup is amazing and make this A.S.A.P.

I ate two bowls of this soup on the first day and three bowls on the second day. Even my husband, who is typically not a fan of soups (except cream based soups which this is) raved about how delicious this soup is.

We loved the addition of kale in this soup as it was perfectly tender. This soup is rich, creamy, savory, flavorful and if I was not married to my husband already, I would totally marry this soup.

2 bunches of kale, cleaned and torn into bite sized pieces
9 medium sized potatoes, sliced to 1/8 inch thick
2 - 8 inch farmers sausages, sliced to 1/8 inch thick
3 cups chicken broth (I used 1 heaping tablespoon of Better Than Bouillon Chicken Base + Water)
5 cups whole milk
1/2 tsp Chipotle chili pepper
1 tsp dried oregano (or 2 tsp fresh oregano)
Freshly cracked black pepper, to taste

1. Place potatoes in a large pot filled with enough cold water to cover and bring to a boil. Boil the potatoes until it is tender. Drain and set aside.

2. In a large pot, brown the sausages over medium high heat.

3. Stir in the chicken broth, milk, Chipotle chili pepper, oregano and black pepper. Lower the heat to medium-low and simmer for 30 minutes. Stir occasionally, making sure the soup does not boil over and remains at a gentle simmer.

4. Taste the soup and adjust seasonings as needed.

5. Add in the potatoes and stir in the kale. Simmer for another 10 to 15 minutes. Serve immediately. Eat and repeat. Then dream about this soup in your sleep.

Source: Slightly adapted from Pioneer Woman

No comments:

Post a Comment