Several years ago after dinner at an Olive Garden Restaurant our son Cameron came home raving about this wonderful soup he had saying it was something with Kale. Now that got my attention because Cameron is not a huge soup fan and in general hates vegetables.
So with all the Tuscan Kale growing on our tower gardens, this seemed the perfect time to make this soup.
I'd already found and tried successfully a copycat recipe for this soup, so decided to use it again. Only problem was I didn't have any Italian Sausage, just the breakfast links I have loads of after my sausage and bacon purchase from Zaycon a few months ago.
|One of our tower gardens and I've marked on the picture which plant is Kale|
So it was back online to find a way to make my sausage taste like Italian Sausage. Here's the recipe and here's the link for printing: Back to Her Roots Blog Recipe
1 lb breakfast sausage (mine was in links, so I simply squeezed the meat out)
1 tsp fennel seeds ( this spice is a must as it is what makes it Italian sausage)
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp onion powder
1/2 tsp dried rosemary
1/2 tsp black pepper
Pinch of red pepper flakes (more if you like it hot)
Use your hands and get it really well mixed and to get the spices evenly distributed. Once all are mixed in it's ready to use just as you would store bought Italian Sausage.
After mixing the sausage up I then began making the Zuppa Toscana. Here's the recipe:
1lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb diced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale
1. Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare the other ingredients.
2. In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 mins or until onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the diced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve.
Here's the original link I got it from for printing and to give credit: Tuscan Soup Recipe