Our Facebook friend Jackie H. sent in her favorite soup recipe for our SOUPer BOWL SHOWDOWN! It's a simple, rustic Tuscana Soup. I tried it myself and may not have gotten it just right.... but it sure was good! Thank you Jackie!!
JACKIE'S TUSCANA SOUP
INGREDIENTS
1 1/2 cups spicy Italian sausage (cooked and crumbled)
2 cups potatoes, diced small
2 handfuls of fresh kale leaves, remove the stems and tear into small pieces
2 cloves fresh garlic, minced
1/2 medium white onion, diced
1 T. olive oil
2 bay leaves
3 cups heavy cream
3 cups chicken broth (reduced sodium)
First, brown the Italian sausage. Remove the sausage from the casing if it is in one. Remove the browned sausage to a paper towel to drain. (Do not be tempted, as I was, to sauté the onions in the drippings. It makes for a very greasy soup.)
In a large pan or pot, saute garlic and onions in 1 tablespoon olive oil. Add all ingredients plus a few drops of Tobasco sauce, if desired. (Note: My Italian sausage was so spicy, no additional heat was necessary and I also reduced the cream by half because I was out!! Still very good!)
Simmer on low, stirring frequently, until until the kale is cooked. Salt and pepper to taste.
Serve with a hearty, crusty bread like Focaccia or Ciabatta (typical in Tuscany- a good choice). I got a wonderful rosemary Ciabatta and it was just perfect; toast with a little garlic butter.