Zuppa Toscana 

2 tablespoons of olive oil 1 lb. of hot Italian sausage (loose – not in casings) 1 onion finely chopped 2 ribs celery finely chopped 1 tsp. Sea Salt or Kosher Salt 1 tsp. crushed fennel seed (optional) 1 tsp. crush red pepper flakes (optional – if you like your soup spicy hot) and/or 1tsp. ground white pepper (optional – if you like your soup spicy hot) 1 tsp. dried crushed rosemary 1 large can of chicken broth 4 medium potatoes cubed (I keep the skins on) about 4 cups of shredded kale (collards may be substituted) 4 heaping tsp. of flour Directions: Heat the oil in the bottom of a large soup pan. Drop in sausage and cook while breaking it apart into little pieces. When it is cooked, add the onion and celery and continue to cook until onion becomes translucent. Add salt, pepper, and herbs. Pour in the chicken broth and bring to boil while adding the potatoes. After the potatoes are thoroughly cooked add the kale. Mix the flour in about a cup of water. Add to soup to thicken. Simmer for about another hour.

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