Zuppa Toscana
Soup season is upon us! If someone asks me what my favorite food is, I’d have to answer: soup! Forget the fact that it’s so versatile, it’s usually a one-pot dinner which is always a winner in my book. So grab your favorite sweater, a gigantic soup bowl, and pour yourself a heaping helping of this delightful soup, all whilst embracing the fall season. Now if you’ll excuse me, I’m going to make some butternut squash soup.
Zuppa Toscana
Servings: 6
Ingredients
- 6 strips bacon sliced into small pieces
- 1 lb ground sweet or mild Italian sausage
- 1 yellow onion chopped
- 2 cloves garlic minced or chopped
- 4 russet potatoes scrubbed, washed, and sliced thinly
- 6 cups chicken stock or broth
- 1/4 cup heavy cream
- 1 bunch kale washed well and torn into bite size pieces
Instructions
- Saute bacon over medium heat in a large pot until done to your preference.
- Use a sifter spoon to remove bacon and place in a large plate or bowl.
- Add sausage, cook until brown while using the spoon to break into small pieces. Once finished, place in the same bowl as the bacon.
- Remove most of the fat, leaving about 1 tbsp left in the pot.
- Saute onions until translucent, then add garlic and stir.
- Add the meat back in, don't worry if a bit more fat from the bowl gets in the soup.
- Add chicken stock and simmer on low for 5-minutes.
- Add potatoes and simmer for about 10-minutes or until you can break a slice with a paring knife.
- Add the cream and simmer for another 5-minutes.
- Turn off the heat and add the kale. Stir gently to avoid breaking the potatoes. Adding the kale before the soup is finished will make it wilty.
- Serve immediately, or enjoy it another day. Soup is always better after it has had time to meld for a day!
