Soup-er Sunday: Zuppa Toscana

I love autumn. Falling leaves, crisp air, warm soup. Today was the first day I felt like eating warm soup, and the first day that the weather felt appropriate to have a simmering pot of soup on the stove. I got this recipe from a friend after I begged for it (following a taste she gave me one day at work). You can "google" for various versions of this Olive Garden recipe, but I think this one is just right. It is SO easy. It will become a regular in our household during the cooler (and freezing) months.

Zuppa Tuscana

2 3/4 cups chicken stock
1/4 cup heavy cream
1 medium russett potato
2 cups chopped kale
1/2 lb. spicy Italian sausage
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Instructions:
1. Brown sausage. If using bulk, be careful not to crumble into tiny pieces. Try to maintain bite-sized pieces. I removed the casings from some links, then while cooking, I used my spatula to "cut" into pieces. Drain fat. **For even more fat removal--place sausage "bites" into a strainer and rinse after cooking. Yes--rinse the cooked meat. It will not remove much of the flavor, and it will remove a significant amount of fat.
2. Combine the stock and cream in a stockpot over medium heat.
3. Cut unpeeled potato into bite-sized chunks (about 1/2" thick).
3. Add chopped kale.
4. Add spices and let simmer on medium low. Simmer...NOT boil! Stir occasionally.
5. Soup is ready to eat when the potatoes are fork-tender--about 30ish minutes :)


MY NOTES:

• I bought Swanson's chicken stock (NOT broth). I didn't have any Penzey's Chicken Soup Base, which would have been my first choice. The chicken stock container had about 3 cups, so I used the whole thing. I just added a little more cream, too, to compensate, and because I love adding cream to soups--makes it so delicious and rich.
• This soup is on the spicy side, which I like. But you could make it milder by using SWEET Italian sausage, instead of spicy, and/or reducing or eliminating the red pepper flakes.
• If you want to make this lower fat, use turkey sausage and half-n-half.
• I double the recipe above and would estimate that total, there were about 6-8 decent-sized bowls of soup. My friend says she makes it TIMES FOUR and freezes half. Good idea, huh?