Saint Lucifer Style Zuppa Toscano

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Ingredients:

• 1 1/2 tablespoons of extra virgin olive oil

• 1 lb. mild italian sausage (4 links), casing removed

• 1 teaspoon of St. Lucifer Habanero Table Spice #11, divided

• 8 slices of bacon, cut to small pieces

• 1/2 large onion, diced

• 4 cloves of garlic, minced with garlic press

• 4 cups chicken broth, we use Goya packets or similar

• 1/4 tsp. kosher salt and 1/2 tsp. black pepper to taste

• 4 medium golden (yukon) potatoes finely sliced, about 1/8" thick. Use a mandolin if available

• 4 cups kale, roughly chopped. You can sub spinach or escarole

• 3 cups water

• 1 cup milk, 2% or more

• 1/4 cup grated Parmesan cheese, extra for garnish

Directions:

• Add olive oil to a medium-high heat Dutch oven pot, or large pot.

• Brown the sausage in pot with ½ teaspoon of St. Lucifer Habanero Spice #11, breaking up sausage to small-medium chunks, not bits. Remove sausage with a slotted spoon and set aside.

• Add bacon to pot and cook until crispy, at low-medium heat.

• Stir in chopped onion. Cook for 3 minutes or until onions are translucent, leaving stove at low-medium heat.

• Add in minced garlic and cook for 1 minute, stirring to not burn the garlic.

• Add chicken broth, ½ teaspoon St. Lucifer Habanero Spice #11, salt and pepper.

• Add sliced potatoes and cooked sausage to the pot and bring to a simmer over medium heat.

• Continue cooking until potatoes start to soften, about 5-10 minutes.

• Add kale or kale substitute to the soup.

• Add water and simmer for an additional 10 minutes, stirring occasionally, making sure potatoes are tender and starting to break apart.

• Stir in the milk and Parmesan cheese, let heat through.

• Ladle soup into bowls and serve with Parmesan cheese, serve hot.

• Leftovers store well in refrigerator for 2-3 days or freeze for up to 2 months.

Download Printable Recipe Here

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