Zuppa Toscana

Savory, filling, comfort in a bowl with KALE! What could make you feel better than that? This soup is nothing short of magical (not surprising because BACON makes an appearance). Easy to make. Easy to eat.

Ingredients:

  • 1 lb bacon

  • 1 lb ground Italian Sausage (mild to hot, whatever your preference)

  • 1 large yellow onion, diced

  • 1/2 t kosher salt

  • 1/4 t ground black pepper

  • 1/4-1/2 t red pepper flakes (adjust for heat preference)

  • 4-6 garlic cloves, minced (you know I use six!)

  • 2 large russet potatoes (washed thoroughly, because the skin remains), 1/4 inch quarter moon slices

  • 2 cups chicken broth

  • 1 quart water

  • 2 t flour + 2 t soft butter, mixed to form paste

  • 1 cup heavy whipping cream

  • 2 cups packed baby Kale

Directions:

  • Cook the bacon to desired crisp. Chopped or break up. Set aside. (I use the oven method: line uncooked bacon on sheet pan covered with parchment paper. Place in cold oven. Set oven to 400 and begin pre-heating. Set oven timer to 20-22 mins. Bacon will be perfect. Less mess).

  • In a large dutch oven or stock pot, over medium high heat, cook sausage until brown and broken up. Remove sausage and set aside. Drain off most of the fat.

  • Reduce heat to medium, add diced onions, salt, pepper, and red pepper flakes. Stir to combine and cook until onions are soft and translucent, approximately 8 mins. Add minced garlic, stir. Continue to cook 30 seconds to 1 minute so garlic is aromatic but not brown.

  • Slowly pour in chicken stock, scraping up all the delicious brown bits at bottom of pot. Add the water and potatoes. Cook over medium heat, stirring occasionally, until potatoes are fork tender, approximately 12 minutes.

  • Add flour + butter paste. Simmer gently another 15 minutes to thicken. About halfway through cooking time, return the sausage to pot. Stir to mix in.

  • Reduce heat to low, add heavy whipping cream. Stir to combine. Taste and adjust seasonings. If serving immediately, add kale and bacon. If storing or serving later, add kale and bacon when re-heated (kale will get yucky so I add as I serve!)

    Enjoy! (My kids add some shredded Parm just fyi!)

Beef and Game MeatCarol Bevilzuppa toscano; kale; soup; Italian recipe; best soup recipe; bacon; easy soup recipeComment