Zuppa Toscana

It hasn't been above freezing for days now, and today seemed particularly bitter out. Even inside, you can feel the cold coming off the walls. A hot, hearty soup was just what we needed to warm up from the inside. Since I knew we had a winter box from the farmer to pick up today, I planned to make Zuppa Toscana to use up some of the giant bunch of kale. I've been meaning to try this soup since the summer, but this was the perfect time of year for it. I cobbled together this recipe from several that I've seen. It was fantastic! So very warming and satisfying. We all agree this is a keeper. The only thing that might have made it better would have been if I'd made some fresh crusty bread and heated up the house even more with the oven.

What are you all doing to stay warm?

Zuppa Toscana

1 lb. mild italian sausage
1 cup onion, chopped
1 Tbs. minced garlic
2 large potatoes, scrubbed and cubed but not peeled (red potatoes are great)
1 quart chicken broth
2-3 cups water, as needed
1/2 tsp. red pepper flakes (to taste)
2-3 generous cups of kale, washed, stemmed and cut into small pieces
salt and pepper to taste
1/3 cup heavy cream

Take the sausage out of its casing and crumble and fry it over med-high heat. When it about half cooked, stir in the onion and continue to saute. When the sausage is cooked, spoon out the fat, then return to the heat, add the potatoes and garlic and saute for another 2-3 minutes. Add the chicken broth and 1-2 cups of water and the red pepper flakes. Bring to a boil, reduce the heat and simmer until the potatoes are nearly tender, about 15-20 minutes. Stir in the kale and salt and pepper if desired. Cook until the kale is tender, about 5 more minutes, adding more water if desired to keep it brothy. Remove from heat and stir in the cream and serve.

All this needs is a good salad and some crusty bread on the side.