Pumpkins, cozy sweaters, falling leaves, yes it’s almost here and with the cooler weather thoughts turn to soup. Zuppa Toscana is a hearty, rustic Italian soup, peasant food, recipes vary from region to region and no matter what you choose to add (in Tuscany they add stale bread instead of potatoes) its delicious and filling, here’s how to make my version:

Zuppa Toscana

1 small onion chopped

2 cloves garlic chopped

generous pinch of dried basil, oregano and crushed red pepper flakes

1 lb loose Italian sausage (sweet or hot)

1 small head kale leaves only no stems, roughly chopped

3 small potatoes peeled and cut into bite size pieces

5-6 cups chicken broth

1 parmigiano rind (optional but strongly recommended)

3/4 c heavy cream

2 tbs flour

salt and pepper to taste

Heat olive oil in heavy soup pot/dutch oven. Saute onion until softened add garlic, basil, oregano and red pepper flakes, continue to saute until tender. Add the sausage and brown, add kale, broth, parm rind, potatoes and cook on a slow boil until kale is tender (approximately 30 minutes). Remove the parm rind, whisk flour into heavy cream (a slurry) stir into the soup, continue to cook until the soup thickens slightly. Add some fresh lemon juice, serve with some crusty bread and a glass of good wine.

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