Kathleen and Jenna made this and it was WONDERFUL. Beware, this makes a LOT of soup!
Hearty Zuppa Toscana
4 qts water/meat broth
5 Yukon Gold Potatoes, medium size, peeled and sliced 1/8 inches thick
1 medium onion, peeled, diced
3/4 cup bell pepper, diced
8 strips bacon, chopped, rendered
2 lbs Italian Sausage
2 cups heavy cream
4-5 cups kale, rinsed, stems removed, chopped
1 1/2 - 2 Tbsp Salt
1/2 tsp black peppercorns, freshly ground (to taste)
3 cloves garlic, pressed/chopped
Olive Oil - for sauteeing
In a skillet, render chopped bacon until crispy. With a slotted spoon, remove bacon and discard the fat.
Add Italian Sausage to the skillet and cook until slightly browned and cooked through, continuously breaking it with a wooden spoon.
Meanwhile fill a large pot with 4 quarts water or meat broth. Add potatoes and bring to boil. Allow to boil for 10 minutes before adding bacon and cooked sausage.
Wipe the skillet with a paper towel, add 2-3 tablespoons olive oil and sauté diced onion, until just slightly golden. Add diced pepper, and garlic, and continue to sauté for another 5 minutes.
Check on your potatoes and make sure they’re cooked through.
Add sautéed onion & peppers, along with 2 cups heavy cream and bring the soup to a boil.
Season soup with salt & pepper.
Add chopped kale, bring to boil. Add enough hot boiled water to make a full pot of soup (if you your soup thinner). Taste the soup. Season with salt if needed.
For best result, allow the flavors to mend for 20-30 minutes before serving