Zuppa Toscana
Zuppa Toscana is the soup that will always keep my daughter coming home. I think every mother should have one or two recipes like that tucked away.
Ingredients
- olive oil
- 1 lb ground Italian sausage
- 4 slices bacon, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 tbsp flour
- 4-6 cups chicken broth
- 4 large russet potatoes, peeled and diced, or sliced into small rounds
- 1 cup heavy cream
- 1/2 bunch kale, a couple handfuls de-stemmed and torn into bite sized pieces
- 1/2 cup freshly grated parmesan
- 1-2 tsp salt, to taste
- black pepper, to taste
Instructions
- Heat a large heavy bottomed soup pot over med-high heat. Add a drizzle of oil, then brown sausage, breaking it up as it cooks. Remove to a plate or bowl.
- Sauté bacon in sausage fat until crisp, then remove to the plate with the sausage. Drain all but 2 tbsp of bacon fat.
- Add onion to pot and cook 5 minutes, seasoning with salt and pepper. Add garlic in the last minute.
- Sprinkle flour over onion and garlic in pot, then cook for one minute, stirring. Add chicken broth, stirring as you pour. Add in potatoes and bring to a boil.
- Gently boil about 20 minutes, or until potatoes are fork-tender. Add in cooked sausage, bacon, and chopped kale. Turn heat to simmer. Cover and cook on low for another 10 minutes.
- Add heavy cream and parmesan. Check seasoning and adjust. Cover and simmer on low heat for another 5 minutes. Serve hot.