AuthorHeather WallaceCategorysOupDifficultyBeginnerZuppa Toscana Soup is the perfect weeknight dinner for a cold day.
Adding just a hint of red pepper flakes gives a subtle extra bit of heat to the broth that warms you from within. Combined with the white wine to deglaze gives a depth of flavor that is out of this world. I'm not sure how I ever went without this soup...I for sure never want to be without it again! This recipe has become a regular in our dinner bowls for sure.
When adding the kale it may seem like a lot but I promise you it will cook down. Not only is it oh so good for you but it tastes just as good.
On a side note- if you want a little extra heat, add a bit more red pepper flakes (it helps with a stuffy nose).
First, combine 3 cups hot water and 3 teaspoons Better Than Bouillon Chicken Base in a medium bowl or glass measuring cup, stir till dissolved, set aside.
Meanwhile, crumble 1 lbs sausage (I like to use Bob Evans Original Sausage) into large dutch oven over medium heat until well browned.
Drain and remove from pan and set aside.
Add a drizzle of olive oil and 1 large chopped onion to the pan and saute until tender, for about 5 minutes.
Then add 3-4 cloves of minced garlic and 1/2 teaspoon red pepper flakes- cook, until fragrant, about 30-60 seconds.
Pour in 1/2 cup white wine to deglaze the pan, scraping the bottom to loosen browned bits.
Take 1 bundle of kale and chop by folding each kale leaf in half then cut along the stem, discard the stem and coarsely chop the leaves into 2-inch pieces (should be about 8 cups); add to the pot.
Add 4 chopped potatoes (I used a handful of mini potatoes), chicken base mixture, 2 1/2 cups water, and cooked sausage to pot.
Increase heat to medium-high and bring to boil.
Once it has come to a boil, reduce heat to simmer and cover.
Cook for 20 minutes or until potatoes are tender.
Stir in 1 cup heavy cream and season with salt and pepper to taste.
Serve with a side of french bread to dip into the broth.
Ingredients
Directions
First, combine 3 cups hot water and 3 teaspoons Better Than Bouillon Chicken Base in a medium bowl or glass measuring cup, stir till dissolved, set aside.
Meanwhile, crumble 1 lbs sausage (I like to use Bob Evans Original Sausage) into large dutch oven over medium heat until well browned.
Drain and remove from pan and set aside.
Add a drizzle of olive oil and 1 large chopped onion to the pan and saute until tender, for about 5 minutes.
Then add 3-4 cloves of minced garlic and 1/2 teaspoon red pepper flakes- cook, until fragrant, about 30-60 seconds.
Pour in 1/2 cup white wine to deglaze the pan, scraping the bottom to loosen browned bits.
Take 1 bundle of kale and chop by folding each kale leaf in half then cut along the stem, discard the stem and coarsely chop the leaves into 2-inch pieces (should be about 8 cups); add to the pot.
Add 4 chopped potatoes (I used a handful of mini potatoes), chicken base mixture, 2 1/2 cups water, and cooked sausage to pot.
Increase heat to medium-high and bring to boil.
Once it has come to a boil, reduce heat to simmer and cover.
Cook for 20 minutes or until potatoes are tender.
Stir in 1 cup heavy cream and season with salt and pepper to taste.
Serve with a side of french bread to dip into the broth.