1lbs.454 g – ground beef (see How to Grind Meat at Home)
Sausage seasoningI use half of the amount as for Stuffed Shells
2.5lbs.1.1 kg – potatoes (peeled)
1bunch – kale
½lb.227 g – bacon
1small – onion
1x-large - garlic head
20cups4.6 L – water
1tbsp.15 g – salt
3tbsp.45 g – organic Chicken Better Than Bouillon Paste
1cup225 g – Heavy Whipping Cream
I start by preparing the meat ingredients. First, Grind Beef, season with Sausage Seasoning, and place in the fridge. Make the sausage about 24 hours ahead to allow the ground meat to absorb the seasoning flavors for that desired sausage taste. Keep refrigerated until ready for sauteing.
Broil Bacon in the oven (see How to Broil Bacon in the Oven), then place onto a paper towel lined cutting board and let it cool before cutting.
Peel potatoes. Rinse and then slice them. Rinse potatoes again until the starch is cleared from the water. Fill the bowl with clean water (make sure all the potatoes are submerged), and let it sit on the counter until ready for use.
While rinsing kale, tear small pieces off of the stem and place in a bowl. (You may chop it on a cutting board after rinsing as well. I just like tear certain size pieces and feel its cleaner when done so under running water.) Place the prepped kale in a strainer for the water to drain. Set aside until ready for use.
Brown seasoned ground beef on high. Set aside until ready to use.
Chop onion and sauté on high temp for a few minutes, stirring constantly. Reduce heat to low, press and add garlic, and sauté for 5 minutes more, stirring from time to time. Set aside until ready to use.
Pour 20 cups of water into an 8 quart (7.5 L) pot. Bring it to a boil on high temp. Drain the water from sliced potatoes and add them to the boiling water. Add a tablespoon of salt and bring to a boil again.
As soon as the water starts to boil reduce the heat to low/med. Let it gently boil for about 5 minutes. Remove accumulated starch from water (several times) while boiling. Add sausage and bacon and continue to lightly boil for another 5 minutes (removing starch as necessary).
Add 3tbps. of the Chicken Better Than Bouillon paste, stir it around a few times. Then add the sautéed onion with garlic, stir well, and let it boil for a couple of minutes. Add heavy cream and stir everything to combine. Let it lightly boil for few more minutes.
Add and mix in kale. Turn the stove off and allow the kale to soften in the soup. The soup will be ready to enjoy in about 15 minutes or so. Cool to warm when serving kiddos. Top the served soup in bowls with grated Parmesan or Romano cheese.
The soup goes wonderfully with homemade garlic bread sticks! I use my Homemade French Bread Recipe. Then, in addition to that recipe, I use ¼ tsp. garlic powder (for topping the bread). After the dough cycle is done, remove from bread maker and shape the dough into thin, long logs and let it rise for 15 – 20 minutes. Bake for 15 minutes. Top bread with melted butter and generously sprinkle with garlic powder. Bake for 10 more minutes.
The Best Zuppa Toscana Soup with Homemade Sausage https://www.valyastasteofhome.com/the-best-zuppa-toscana-soup-with-homemade-sausage/