Foodie Challenge January--Zuppa Toscana Soup

I tried my first new recipe of the year tonight--Zuppa Toscana Soup!  This is our third time eating soup this week, but each recipe has been so different that no one in my family has complained.  I love soup when it's chilly outside, and chilly it has been!  This recipe is from the blog Two Peas and Their Pod.  The boys in my house are big meat lovers so I figured I'd give this a try.

Everyone loved it (aside from my six year-old who was throwing a fit over the potatoes).  I would prefer less sausage, but my husband disagrees.  I omitted the red pepper flakes (my kids sometimes use spiciness as an excuse to avoid eating new foods, though they generally love spicy).  I used low sodium broth, and found it plenty salty without adding salt to taste.  This is definitely a recipe I will be making again soon.

Zuppa Toscana Soup

1 lb Italian sausage
1.5 teaspoons red pepper flakes
1 large white onion, diced
4 slices bacon, chopped
3 cloves garlic, minced
8 cups chicken broth
2 cups water
1 cup heavy cream
3 large russet potatoes, peeled and chopped
3 cups kale, washed and roughly chopped
salt and pepper, to taste

1.  In a medium skillet, saute the Italian sausage with the red pepper flakes. Drain excess fat, set aside.

2.  In a large stock pot, saute the bacon.  When the bacon is half-way cooked, add onions and garlic.  Saute until onions are tender--about five minutes.

3.  Add the chicken broth and water.  Bring to a boil.

4.  Add potatoes and cook until soft, about 30 minutes.

5.  Add the heavy cream and sausage and heat through.

6.  Stir in the chopped kale.  Season with salt and pepper.  Serve hot.

Serves 8

You can find recipes from other bloggers participating in the Foodie Challenge here.