‘Tis the season for wool socks and comfort food! I love winter soups and how the smell sticks to the ribs of your house for days. I love curling up on a crisp fall evening and sinking into all the comforts of home in one tiny bowl. This recipe is an extra spicy take on a traditional zuppa Toscana, it’s one of my favorites and I sincerely hope you try it…
Spicy Italian Sausage White Wine Zuppa with Fresh Kale and Baby Russets
- 1 pound fresh ground spicy Italian sausage
- 1 cup chopped yellow onion
- 2 tablespoons white wine (optional)
- 3 cloves garlic
- 3 cups chicken stock
- 3 cups water
- 2 cups sliced baby russet potatoes
- 1/2 cup crumbled crispy pancetta (optional)
- 1 bunch fresh purple kale
- 1/2 cup non-fat creamer
- 2 tablespoons Tuscan herb olive oil
- 1 teaspoon chili flakes
- 1/2 teaspoon crushed fennel seeds
- Fresh ground salt & pepper
Place olive oil in a large stock pot and heat to medium high. Add the onions and ground sausage and cook until lightly browned. Add the chopped garlic, white wine, chili flakes and fennel seeds and stir for 5 more minutes. Pour the chicken stock and water into the pot and bring to a boil. Add the sliced potatoes and boil for 15 minutes. Turn soup to low, add creamer and 1/4 cup of finely chopped kale. Season with salt and pepper to taste.
When serving, top the soup with a generous amount of fresh chopped kale, crispy pancetta and more chili flakes if desired.
This soup is hearty to the max, so much that I’ve nicknamed it my winter Italian chili. You could half the amount of ground sausage…but if you want it to be considered a meal to your lumberjack, I suggest you leave it as is!