Zuppa Toscana

Recipe from my friend Arleen

Recipe modified and adapted from here 

Ingredients

3 qts chicken broth 1 qt water 2 lbs russet potatoes, cut into 1” cubes 1 large onion , chopped 3-4 cloves of garlic, minced 1 lb Italian sausage, ground (or sliced links) 4 C bite-sized kale 1 C half and half (or heavy cream) Parmesan cheese Black pepper

1.     Put the chicken broth, water, potatoes, onion, and garlic into a 5-quart pot.  Bring to a vigorous boil, then reduce heat to a slow boil.

2.     While the potatoes are cooking, fry the sausage. (If using ground sausage, create bite-sized pieces.)  You can drain the sausage, but keeping at least some of the grease improves the texture and flavor of the soup, in my opinion.

3.     Add the sausage and reduce heat to a simmer for another 10 minutes or so (until the potatoes are cooked the way you like them), stirring occasionally.

4.     Turn heat to low, then add the kale and half and half (or heavy cream).  Let the soup heat through.  Serve with grated Parmesan cheese  and fresh ground black pepper.