Sunday, November 24, 2013

Zuppa Toscana

2 pounds bulk mild Italian sausage
1 pound bulk hot Italian sausage
2 teaspoons crushed red pepper flakes
1 lb slices bacon, cut into 1/2 inch pieces
2 large sweet onions (softball sized), diced
8 qt chicken broth
20 potatoes, thinly sliced (about 5 lbs, medium sized)
1 qt heavy cream
1 bunch kale, torn with stems removed

Cook the Italian sausage and red pepper flakes in a skillet oven over medium-high heat until crumbly, browned, and no longer pink, 25 - 30 minutes. Drain and set aside.
Cook the bacon in the same skillet oven over medium heat until crisp, about 20 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pan. Chop bacon into ½” pieces.
Stir in the onions; cook until onions are soft and translucent, about 15 minutes.
In a large stock pot, pour the chicken broth along with the bacon and onions; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 40 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.
Yields about 2 ½ gallons of soup

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