Better known Zuppa Toscana.
It is a pretty simple soup. But loaded with flavor.
I've done this with a crock pot, dutch oven, and once with a IP. My favorite is with the crockpot.
Cook 6 or so slices of bacon until crispy in a heavy cast iron skillet if you have one. I prefer the thick sliced. Remove bacon and place on paper towels to drain.
Add 1 pound hot sausage. Either links with the skin removed. Or bulk. in the skillet. and cook and crumble until browned. Remove and drain.
Cook in skillet one med. onion diced and 2 cloves minced garlic until onions are slightly cooked. Remove from pan and let drain.
Cut 5 or 6 Russet potatoes into 1/2" to 3/4" cubes. Rinse and drain until water is clear.
1 bunch of Kale stems removed and torn to manageable pieces.
Salt and pepper to taste. I never add salt. With the broth, bacon, and sausage I find it has enough salt.
1 tsp crushed red pepper flakes
5 cups chicken broth.
3/4 cup heavy cream
1/4 cup parmesan cheese
Add the meats, potatoes, and red pepper flakes, pepper, and onions to the crock pot.
Then add the chicken broth. The broth should cover the mixture. If not. You can add water or more broth to do so.
Cover. And cook on high for about 4 hours until potatoes are done.
When done. Add the Kale and heavy cream. And cook for another 30 minutes.
Then add the parmesan cheese.
Here is where you can decide if the soup is at the desired thickness. It can vary. Usually I'll add a slurry of water and corn starch to thicken slightly. I prefer my soups leaning towards a chowder thickness a bit. A tbs of corn starch with a 1/4 cup water does the trick.
Then plate up with some crusty bread on the side.
It is a pretty simple soup. But loaded with flavor.
I've done this with a crock pot, dutch oven, and once with a IP. My favorite is with the crockpot.
Cook 6 or so slices of bacon until crispy in a heavy cast iron skillet if you have one. I prefer the thick sliced. Remove bacon and place on paper towels to drain.
Add 1 pound hot sausage. Either links with the skin removed. Or bulk. in the skillet. and cook and crumble until browned. Remove and drain.
Cook in skillet one med. onion diced and 2 cloves minced garlic until onions are slightly cooked. Remove from pan and let drain.
Cut 5 or 6 Russet potatoes into 1/2" to 3/4" cubes. Rinse and drain until water is clear.
1 bunch of Kale stems removed and torn to manageable pieces.
Salt and pepper to taste. I never add salt. With the broth, bacon, and sausage I find it has enough salt.
1 tsp crushed red pepper flakes
5 cups chicken broth.
3/4 cup heavy cream
1/4 cup parmesan cheese
Add the meats, potatoes, and red pepper flakes, pepper, and onions to the crock pot.
Then add the chicken broth. The broth should cover the mixture. If not. You can add water or more broth to do so.
Cover. And cook on high for about 4 hours until potatoes are done.
When done. Add the Kale and heavy cream. And cook for another 30 minutes.
Then add the parmesan cheese.
Here is where you can decide if the soup is at the desired thickness. It can vary. Usually I'll add a slurry of water and corn starch to thicken slightly. I prefer my soups leaning towards a chowder thickness a bit. A tbs of corn starch with a 1/4 cup water does the trick.
Then plate up with some crusty bread on the side.
