Zuppa Toscana

Back in college I worked in the cafeteria and had many adventures there.  I started off washing dishes, then food runner and finally doing salad prep.  As a part of the salad prep, I washed lots and lots of kale.  It was used as decoration to cover all the ice.  I couldn't imagine ever eating it, just admiring the color on the salad bar.

Imagine my surprise when I tried Zuppa Toscana for the first time and learned that it had kale in it!  I was really yummy and my family loved it.  It is now our favorite cold weather meal.  It is fast and easy.  

Now you can try it too, just in time for the fall weather!

Zuppa Toscana

1/2 pound Italian turkey sausage

1 large onion, diced

2 tsp. minced garlic

12 cups water

6 tsp. chicken bouillon 

1 pound diced potatoes

1 cup milk

1 bunch kale, chopped

Saute sausage, onion and garlic until the sausage cooked and onion is tender.  Drain fat, if any.  Add water and bouillon.  Bring to a boil.  Add potatoes and cook until soft (approximately 30 minutes).  Add milk and heat through.  Add kale just before serving.

Notes:  You can use pork sausage and cream instead of milk for the full fat version.  I also do not peel the potatoes, I like the added color and texture.  Olive Garden serves it with Parmesan cheese, it adds some extra flavor.