One of Captain François’ all time favourite soups is
Italian Wedding Soup.
My version may not be traditional
but I love making it because it is so easy to throw together
when I don’t feel like cooking…
It’s basically the soup base (chicken broth),
bits of Italian sausage,
some small pasta (acini de pepe or orzo),
spinach or other greens,
dressed with some Parm.
Easy.
Then I ran across several copy cat recipes for Zuppa Toscana.
Hearty, warming and rich tasting.
I lightened it up by using evaporated milk instead of cream.
I have also used canned potatoes when no fresh are available
and of course you can swap the kale for spinach.
I liked the kale for this one because it held its texture well.
A wonderful belly-warming dish,
I served it this evening with a batch of my R.E.D. BULL SHOTS
ZUPPA TOSCANA
3 spicy Italian sausage, casings removed
1 small onion, chopped (about 1/2 cup)
2 cloves garlic, minced
pinch or two of dried chilis (optional)
4 cups chicken broth
12 baby potatoes, quartered
1/2 bunch of kale, stems removed, leaves shredded (about 4 cups)
2 – 3 tbsp flour
1 can of evaporated milk
shaved Parmesan for garnish
and of course some good crusty bread to help sop up all that goodness.
In your cooking pot sauté the sausage
breaking it up into bite-sized pieces.
Add onion, garlic and chilis
continuing to cook until onion is browned a bit.
Careful not to scorch the garlic.
Add the potatoes to the pan, stiring to coat them in those fragrant pan juices.
Add chicken broth and simmer potatoes until barely fork tender.
Add kale and continue cooking for another 5 minutes
Whisk flour into milk
adding to pan and simmer until the soup thickens slightly.
Garnish with some Parm and enjoy.
Recipe inspired by the Chunky Chef
