Zuppa Toscana

This Italian style chicken-potato soup has a bit of a spice that makes this dish unique flavour flavourful!

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Total servings: 4

Calories: 700 per serving

Ingredients:

• 500 grams (1 lb) Italian sausage (spicy or mild)
• 3 medium to large unpeeled potatoes (sliced)
• 1 medium white or yellow onion (chopped)
• 4 slices cooked bacon, chopped
• ½ teaspoon salt
• ¼  teaspoon black pepper
• ½ teaspoon red pepper flakes (not needed if Italian sausage is spicy)
• 4 garlic cloves, minced (or 1 tbsp garlic powder)
• 2 cups kale, veins removed (chopped & packed in measuring cup kale
• 950 ml chicken broth (add 1 envelope of chicken bouillon or 1 tbsp of chicken Stock for extra flavor)
• 2 ½ cups water
• 2 teaspoons flour or cornstarch
• 1 ½ cup heavy whipping cream (tempered with half cup of water)

Directions:

1. Chop or slice uncooked sausage into small pieces and cook with chopped onions until browned and meat is ground in bottom of your soup pan over med-high heat.
2. Add garlic, salt, pepper, and red pepper flakes to Sausage and cook until the aromatics of the seasonings blend together.
3. Reduce heat back to medium and place, potatoes in the pot.
4. Slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
5. Cook potatoes medium heat until potatoes are soft and stir occasionally
6. While potatoes are cooking, in a separate pan cook bacon on medium heat
7. Once Potatoes are done, add flour or cornstarch and simmer for another 15 minutes.
8. Reduce heat to lowest setting and sprinkle in your kale and cooked bacon
9. Slowly pour cream while stirring.
10. Check for taste and then serve.