Zuppa Tuscana and Kickin' Kale

You probably have seen it a million times or maybe even eaten it a million times.  It's Zuppa Tuscana.  Many moons ago, when we ate at chain restaurants I use to really like this soup.  I have missed it.  I wanted to make it and finally did so.  This is the second time I made it.  Yes, its quite good.  This time I used some chicken sausage that is made here locally.  I buy it at Palmer's if you are local.   I used kale from my garden, kicked off the snow and picked me some.  You should have seen the smile on my face.  This is why I grew kale- just so I could do what my Mom used to do with her kale.  She never picked it before a frost, claiming it is much sweeter after.  And you know what.  It was so sweet.  I had boiled it seperately just in case it was bitter.  It wasnt so I added the broth of the kale to the soup.

I also used some Hunter's Bacon that I found at Polska Chatta.  I finally found this small Polish deli and cafe.  I am not disappointed.  Hunter's Bacon is a smoked bacon.  It is ready to eat, no frying needed but you certainly can fry it as well.

Zuppa Tuscana


1½ lbs ground Italian sausage
1 teaspoon crushed red peppers
1 large diced white onion
¼ cup bacon, crumbled
2 cloves garlic minced
10 cups chicken broth or vegetable broth
1 cup heavy cream
1 lb diced Russet potatoes, or about 3 large potatoes
4 cup kale, chopped

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, set aside.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken broth to the pot and heat until it starts to boil.  Add the diced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Do not bring to a boil after you add the cream. Stir in the sausage and the kale, let all heat through and serve. Delicious!