Real Recipes From Real Home Cooks ®

zuppa idalia

Recipe by
Christine Schnepp
Sarasota, FL

Made this quick and easy soup while hunkered down for a storm. You can substitute the kale with spinach. Also, the potatoes with cauliflower for a low carb keto friendly option.

yield 4 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For zuppa idalia

  • 1 pkg
    italian sausage, mild
  • 6 md
    yellow potatoes
  • 4 c
    fresh kale, chopped
  • 1/2 c
    onions, yellow, medium
  • 4 slice
  • 2 box
    chicken broth, low salt
  • 1 1/2-2 c
    heavy cream
  • 2 Tbsp
    garlic minced
  • 2 pinch
    red pepper flakes
  • 4 Tbsp
    butter, cold
  • Desired
    black pepper

How To Make zuppa idalia

  • 1
    In a large pot sauté Italian sausage, onion, and garlic. Once the onions are soft add butter, red pepper flake, and stir.
  • 2
    Rinse and cut your potatoes.
  • 3
    Add potatoes, chicken broth kale and boil ingredients on med high until potatoes are tender. About 25-30 minutes. (I use a lid on my soup during this process).
  • 4
    Cook 4 slices of bacon and cool. Chop and add to soup.
  • 5
    Turn the temp down to low and add heavy cream and pepper.
  • 6
    Stir. Let stand for 10 minutes and serve alone or with some crusty bread.