Winter in Michigan can be a brutal affair. The days are shorter, the wind howls down icy streets, and the sun barely makes an appearance. It’s a season that demands comfort—cozy blankets, crackling fires, and, of course, a steaming bowl of something rich, hearty, and soul-satisfying. But when it’s so cold out that even the thought of leaving your house feels like a minor form of torture, a trip to your favorite soup shack for a much-needed dose of warmth is simply out of the question.
That’s when recipes like this Zuppa Toscana become a winter lifesaver. A velvety soup that brings the cozy fare of a restaurant-quality dish straight to your kitchen, without the need to brave the frost.
Jilly’s recipe strikes the perfect balance between comfort and indulgence. It starts with savory Italian sausage—both mild and spicy to keep the flavor interesting—cooked to perfection and then combined with buttery sautéed onions and garlic. The addition of tender potatoes, fresh kale, and a luxurious helping of heavy cream transforms it into the kind of soup that can warm you from the inside out.
Cousin Jilly’s Tuscan Soup Recipe
Ingredients:
- 1 pound of Italian sausage (half mild, half spicy for flavor balance)
- 4 tablespoons butter
- ½ white onion, diced
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 2 cups water
- 4-5 yellow potatoes, peeled and cut into bite-sized pieces
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- ½ tsp of crushed red pepper flakes (optional)
- 2 cups heavy cream (for a thinner, less rich consistency, use half and half).
- 4 cups chopped kale
- Optional toppings: Bacon bits and grated Parmesan cheese
Instructions:
- In a large pot, cook the sausage over medium heat until browned. Lift sausage out and set aside, leaving in some of the grease for flavor.
- In the same pot, add the butter and sauté the diced onion until translucent. Add the minced garlic and sauté for another minute or until garlic is tender. Keep a close eye so the garlic doesn’t burn.
- Pour in the chicken broth and water. Add the potatoes, salt, and black pepper. Bring to a boil and cook until the potatoes are done.
- Stir in the kale and heavy cream. Add the cooked sausage back into the pot.
- Serve hot, garnished with grated Parmesan cheese and/or bacon crumbles (optional).
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