Zuppa Toscana Italian Sausage Soup
Servings: 8 servings
Ingredients
- 1 (19-ounce) package mild Italian sausage links
- 2 tablespoons extra-virgin olive oil
- 2 (9-ounce) packages pre-cooked brown rice
- 2.5 pounds gold potatoes sliced
- 1 large yellow onion chopped
- 2 slices bacon cooked and diced
- 2 garlic cloves minced
- 2 cups kale ribs removed and chopped
- 3 cups chicken stock
- 6 cups cold water
- ½ cup heavy cream
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Slice uncooked sausage and then cut each slice in half. Brown sausage in a drizzle of olive oil over medium-high heat. When cooked through, remove to a plate.
- Pour another drizzle of olive oil into the same pot, and sauté the onions and garlic until translucent.
- Add in the chicken stock, water, and sliced potatoes, and bring to a boil. Cook the potatoes until tender enough to be pierced easily with a fork.
- Add the sausage back to the mixture, as well as the bacon. Season with salt and pepper to taste. Simmer for about 10 minutes.
- Turn the heat down to low, and add the kale, rice, and heavy cream.
- Heat through and serve.
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