Zuppa Toscana Soup

In the FALL I LOVE cooking soup....during the week I usually make at least 3-4 soupy meals.  Its easy and very HEARTY.  Zuppa Toscana is usually my go to soup. Make this soup...your family will love it.

This time I made it a little healthier...I didn't use heavy cream or chicken stock...I used water with chicken powder....this step is OPTIONAL...if you prefer...you can use chicken stock and heavy cream to make it more creamier....

Ingredients:

• 1 pound ground HOT  Italian sausage --de-case
• 4 cups russet baking potatoes (sliced in 2in cube with skin)
• 1 large chopped onion-diced  
• 16 oz sliced mushroom
• 6 cloves garlic,  minced 
• 4 cups chopped kale 
• 4 Tablespoon chicken powder 
• 8 cups water 
• 2 cup half and half
• 1 teaspoon black pepper
• 1 teaspoon Tony Chachere's 
• parmesan cheese, grated for GARNISH

Instructions: 

De-case the sausage and put in a BIG POT.....using 2 wooden spoon ..breaking it apart as it cooks. Once sausage is browned and crumble, remove the crumble sausage with a  slotted spoon and leaving all the grease in the pot. Set aside......Next, saute onion and garlic in sausage grease and then add the cubed potato. Then, add the water, chicken powder, Tony Chachere's, pepper and simmer for about 15 minutes or until potato is tender.  

Once the potato is tender...add the sliced mushroom, cooked sausage and kale into the pot. Next, taking a LID and cover for about 10 minutes.  Then bring to a simmer ...once the KALE is cooked add the 2 cups of half and half and turn the heat to a medium low.

Top with PARMESAN cheese and SERVE HOT ;)

Your FAMILY will love it!!! 

                        Hot sausage ---still in the casing

                 Cooking the sausage--crumbling the sausage 

                             mushroom, sausage, potato 

                             KALE

                         Serve with parmesan cheese