Wednesday, January 12, 2011

Zuppa Toscana (Tuscan Soup - Sausage & Potatoes)

Zuppa Toscana

5-1/2 cups chicken broth
1/2 cup heavy cream or milk
2-3 medium russet potatoes
2-4 cups chopped kale
1-1/4 pounds mild or spicy Italian brats (usually pkg'd this way with 5 brats)
Pinch cayenne pepper
Paremesan Cheese

Combine broth and cream or milk in Dutch Oven over medium heat. Peel and chop potatoes into even pieces. Add to soup.
Chop your kale, making sure to remove the leave part from the tough vein first.

I grew my own flowering kale this year. It's so pretty!
Add to soup.
Remove casing from bratwurts and cook. Drain. Add to soup.
Simmer for up to 1/2 hour or until potatoes are tender. Serve with shredded Parmesan cheese


  1. This is my husband's favorite soup. :o)
    Thanks for sharing. :o)

  2. G'day! Looks very healthy indeed Jenny!
    Cheers! Joanne