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Zuppa Toscana Recipe:

Ingredients:

1 pound Italian ground sausage (or substitute with Hillshire Farms beef sausage, sliced)
1 medium onion, finely chopped
6-8 medium-sized potatoes, peeled and diced
4-6 chicken bouillon cubes (or use chicken broth instead of water)
Water (enough to cover the potatoes)
1-2 teaspoons onion powder
1-2 teaspoons garlic powder
1-2 cups heavy whipping cream
2-3 cups kale, chopped
Salt and pepper to taste

Instructions:

Brown the Sausage:
- In a large soup pot, brown the Italian sausage over medium heat. Add onion powder and garlic powder during the browning process for added flavor.
Remove Sausage and Set Aside:
- Once the sausage is browned, remove it from the pot and set it aside for later use in the recipe.
Prepare the Base:
- In the same pot, add diced potatoes, chopped onion, and enough water to cover the potatoes. Add chicken bouillon cubes or chicken broth for flavor.
Cook Potatoes:
- Simmer the potatoes until they become tender. This forms the flavorful base of the soup.
Add Heavy Whipping Cream:
- Once the potatoes are tender, pour in 1-2 cups of heavy whipping cream. Adjust the quantity based on your preference for creaminess. Allow the soup to simmer for an additional 3-5 minutes.
Reintroduce the Sausage:
- Add the browned sausage back into the pot. Stir well to combine with the creamy potato base.
Add Kale:
- Top the soup with chopped kale. The kale may seem like a lot, but it will wilt and integrate into the soup as it cooks.
Simmer and Season:
- Allow the soup to simmer for a few more minutes until the kale is bright and tender. Season the soup with salt and pepper and a little red pepper flakes to taste.
Serve:
- Ladle the Zuppa Toscana into bowls and serve hot. Optionally, garnish with a sprinkle of grated Parmesan cheese or a dash of red pepper flakes for extra flavor.