This week’s recipe is a special one. Last week I spent some quality time with my big brother, his lovely wife, and my precious niece and nephew in Arkansas. It was my first time visiting and much to my surprise there was a lot of fun things to do and sites to see! The biggest surprise was the food! I indulged in some delicious cuisine but the best meal of the trip was my Big Bro’s Zuppa Toscana! This soup was delicious and as a little sister would, I pestered him to share his top-secret recipe with me for DCDishes. He graciously agreed.
My brother really hit this soup out of the park. I’m sure he’s basking in all my compliments of his cooking skills right now, but I have to give credit where it’s due. This was my first time trying Zuppa Toscana and the explosion of flavors in this soup blew my mind. There’s potatoes, sausage, kale and a kick of spice that hit the spot. I was eager to come home and try to make this recipe myself. It may be the middle of August but I will enjoy some soup year round- especially one as sensational as this one!
The true test was if I could recreate my big brother’s soup without messing anything up and with the same amount of spice. Prep work was a breeze and from start, to finish this recipe took about 45 minutes. I made it for lunch and the pressure was on to tackle this Zuppa Toscana. My rendition of big bro’s soup was far superior to the original- I’m kidding. The man has some skills in the kitchen. My soup would give him a run for his money but he’s mastered the spice ratio! Maybe it’s his wisdom, but I’m going to go with beginners luck!
All kidding aside, my brother and sister in law showed me a great time along with our loving parents. I appreciate them showing me Arkansas and for sharing this recipe with me and subsequently the world! He’s making his little sister proud and I can’t wait to reunite again soon!
What You Need:
- 1 lb. Italian Sausage
- 2 Russet potatoes, sliced
- 1 Large Vidalia onion, diced
- 4 to 6 slices of cooked bacon, chopped
- 2 to 4 clove of garlic, minced
- 2 cups Chopped Kale
- 32 oz. Chicken broth
- 1 cup Water
- ¾ cups Heavy whipping cream
- 1 tsp. Red pepper flakes
- 1 tsp. Garlic salt
- 1 tsp. Tony Chachere’s seasoning
Instructions:
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- Brown the Italian sausage. Add onions, garlic, red pepper flakes to sausage and cook until onions are sauteed.
- Reduce to medium heat and place potatoes in the pot. Then add the chicken stock and water.
- Cook on medium-high heat until potatoes are done.
- Once Potatoes are done. Season with garlic salt, Tony Chachere’s, and ground black pepper.
- Reduce heat to lowest heat setting and add in your kale and cooked bacon. Then stir in cream.
- Serve and enjoy!
- Brown the Italian sausage. Add onions, garlic, red pepper flakes to sausage and cook until onions are sauteed.
- Reduce to medium heat and place potatoes in the pot. Then add the chicken stock and water.
- Once Potatoes are done. Season with garlic salt, Tony Chachere’s, and ground black pepper.
- Reduce heat to lowest heat setting and add in your kale and cooked bacon. Then stir in cream.
- Serve and enjoy!
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