I’m cold. It’s cold. It was time for soup. Warm, comforting, delicious soup. With kale, because then I can feel healthy about it! Look at me eating more veggies like a resolution-keeper in January! This easy to make homemade zuppa toscana soup is amazing the day you make it and gets better and better through the week after you make it. What I’m saying is, if you think your family will eat the first pot, double it. You will thank me every day at lunch time.
I found myself at the Mexican market doing my grocery shopping last week so I had to improvise. Normally the recipe for a soup like this calls for heavy cream, so I did some googling and found that Mexican table cream is a fantastic substitute for heavy cream in recipes. It’s consistency is like a thin sour cream or thicker cream and it is delicious! It was a happy accident because I actually think I prefer this to using heavy cream and the soup didn’t upset my lactose intolerant tummy!
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I also recommend getting sausage links and cutting them open to brown them if you can because 3 links of mild italian sausage and 1 link of hot italian sausage seems to be the perfect mixture for this soup.
If fresh links aren’t an option:
- If you like things spicy, go for a full pound of spicy italian.
- If you have kids like I do, just do a pound of mild italian sausage and use red pepper flakes or sriracha to add spice to your own bowl if you need it!
It’s sooo good.
- 1 LB ITALIAN SAUSAGE (you decide how spicy)
- 1 SMALL ONION, diced
- 1 TBSP FLOUR
- 64 OZ CHICKEN STOCK (2 cartons)
- 6-8 RUSSET POTATOES
- 1 CUP MEXICAN TABLE CREAM
- 1 BUNCH KALE, torn or chopped into bite-size pieces.
- Crumble sausage into a large soup pot and cook over medium heat. When sausage begins to brown, add diced onion and cook until translucent.
- Sprinkle flour over mixture and stir to combine.
- Pour in the chicken broth and bring to a boil.
- While soup is coming to a boil, slice potatoes in half and cut them into thin, bite size slices. I prefer to run them through my food processors slicer to get even cuts.
- Once soup is boiling, add potatoes and cook for 20 minutes.
- Reduce heat to low and add kale and table cream. Cook for 5 more minutes, stirring often until kale is done.
Have a favorite winter soup? I want to hear about it!! Send me recipes below!