Zuppa Toscana

  • 2 lbs. sausage (I like to use one mild and one hot)
  • 1 lb. potatoes
  • 1 bunch kale
  • 4 cloves garlic
  • 2 Tbsp. Nature’s Seasons
  • 1 quart heavy cream
  • 8 cups water

In a large pot, begin browning sausage. Wash potatoes and cut into bite sized pieces. (Any potato works for this recipe.) Add minced garlic. Once the sausage is browned, add potato and water and bring to a boil.

Cook until potatoes are fork tender. Add Nature’s Seasons and heavy cream. Bring to a simmer.

Add kale and let cook for an additional 5 minutes until kale is wilted and mixed in. Adjust seasoning to your preference.

Wine Pairing Suggestion

Bread and Butter Cabernet Sauvignon

***Serves 6-8

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