Zuppa Toscana

You may know, 'Zuppa Toscana' is Italian for 'Tuscany Soup'. The soup is just a little spicy, in a creamy broth, with a little of everything for everyone. It originates in the Tuscany region of Italy, and it is de-lic-ious!!!

This is one my all-time favorite recipes. I've made it many, many times, with and without the recipe handy. It's a lot like Olive Garden's version of the yummy soup, only this one has bacon, and it uses chicken base (which you can find in the spices section of a grocery store like Kroger, or Publix, or FoodLion) instead of chicken bouillon or chicken broth. I love the one from Olive Garden, but making it yourself is much cheaper and much more rewarding!!

--1-1/2 cups spicy Italian ground sausage

--3/4 cup yellow onion, diced

--6 slices bacon, chopped (I don't recommend thick-cut bacon)

--1-1/2 tsp. minced garlic

--2 cups fresh kale leaves, torn into thin strips or bite-size pieces

--2 tbsp chicken base

--1 qt. water

--2 medium Yukon gold potatoes, cut into 1-inch cubes

--1/3 cup heavy whipping cream

1. Saute sausage, bacon, and onions in a large saucepan or dutch oven until onions are clear (almost see-through).

2. Add garlic and saute one more minute.

3. Add chicken base, water, and potatoes. Simmer 15 minutes, or until potatoes are tender.

4. Add kale, simmer 3 more minutes, then remove pot from heat and turn off the burner.

5. Using a ladle, dip some broth out of the pot and mix it with the cream. This makes the cream a little warm before adding it to the soup, because if it's still cold it could curdle. Now add the warm cream* (with the soup you added to it of course) to the pot, and stir it in. Serve with warm buttered bread, if you like, or garlic toast.

*My dad likes to add a little cream to each individual bowl, but that's just him. You can do that, if you like, or simply add it to the whole pot of soup.

I hope you enjoy this amazing soup as much as I do :) And I hope making it is a pleasure ♥