Friday, March 26, 2010

Tuscan Potato Soup

This is a great soup just in time for the beginning of spring. There are variations in the ingredients used so i have added them in brackets.
Zuppa Toscana 

2 Italian sausages (remove from casing and crumble. Zalzett malti would also do!)
A few slices of pancetta
2 potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 cup diced onions
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1 1/2 teaspoon minced garlic
2 cups kale leaves, cut in half, then sliced
chicken broth, one carton or about 1 ltr
1/3 cup heavy whipping cream (or you can also use about 4 tbs of Philadelphia cream cheese)
salt and pepper to taste

Put onions, carrots and celery in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and potatoes  to the onions and cook an additional 1minute. Add chicken broth,and bring to a boil. .Add the sausage and bring to a simmer.Let simmer for about 5 mins or until sausage is cooked. Add kale and cream. Season.Simmer for about 5-10 minutes and serve.


  1. A hearty look and feel. This sounds wonderful

  2. Nice, warm, inviting and delicious. I wish I had some right now.


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.