For a few brief months before we moved this past winter, I participated in a dinner swap. One of the meals I received was Zuppa Toscana, which actually required the use of kale (something we had an abundance of in our garden last summer and therefore have a stash in our freezer). The soup was good, but I never got the recipe before I left the swap.
There's plenty of versions of Zuppa Toscana online, so I modified this version from The Candid Appetite and came up with a winner for our household. I won't go so far as to say it's an extremely healthy soup, but it is certainly lighter than some of the versions I found.
Zuppa Toscana (Sausage, Potato and Kale Soup)
1 lb. Italian sausage
1/4 cup chopped bacon
1 large onion, chopped
5 garlic cloves, minced
1 tsp. salt
1 tsp. black pepper
3 cups frozen kale (which would be at least 6 cups fresh kale)
1/4 tsp. nutmeg
6 medium potatoes, sliced
9 cups chicken, vegetable or beef stock (I used a combination)
1/2 cup heavy cream
In a large pot, brown the Italian sausage, crumbling into small pieces. Once sausage is browned, set aside on paper towels to drain grease. Add bacon, onion and garlic to the pot. Cook until bacon is crispy and onions are caramelized. Add salt and pepper, and stir to combine.
Add kale. If using fresh kale, add in batches allowing the kale to wilt as it cooks before adding more. Stir in nutmeg. Add potatoes, cooked sausage and stock. Bring to a boil, and then reduce heat. Simmer until potatoes are tender, about 30 minutes is sufficient. Stir in heavy cream prior to serving.
Makes at least 8 servings.