Spicy Zuppa Toscana
Most versions of this soup boil the kale until it turns into slimy green algae. I prefer to treat the greens like a garnish by placing raw leaves in the bowl and pouring the hot soup over them; they wilt instantly but retain their bite.
Ingredients
Ingredients (~10 servings)
- 1 1/2 lbs hot Italian sausage bulk, no casings
- 1 1/2 large yellow onions ~2 cups, chopped
- 9 cloves garlic roughly chopped
- 1 tablespoon + 1 teaspoon crushed red pepper flakes
- 3/4 teaspoon ground white pepper
- 12 cups chicken broth 3 quarts
- 1 tablespoon Better than Bouillon chicken base
- 3 lbs red potatoes washed and sliced into 1/8-inch rounds
- 1 1/2 cups heavy cream
- 6 cups baby kale arugula, or spinach
- Salt and black pepper to taste
Instructions
- Brown sausage in large pot over medium-high heat for 6-8 minutes until crisp.
- Add onions and garlic, cook 4 minutes until translucent.
- Stir in red pepper flakes, white pepper, and black pepper. Toast 60 seconds.
- Pour in chicken broth and bouillon. Add sliced potatoes.
- Bring to boil, then simmer 35-40 minutes until potatoes are very soft.
- Reduce heat, stir in heavy cream. Simmer 5 minutes.
- Place raw greens in serving bowls.
- Ladle hot soup over greens, stirring to wilt.
Notes
Adjust salt and pepper to taste. Greens will wilt from soup's heat.
Did you make this recipe?Let me know how you liked it below!