Zuppa Toscana


Ingredients:

  • 1/3 cup bacon (~ 4 slices)
  • 1 pound mild Italian sausage
  • 2 cups small red potatoes
  • 1 large onion
  • 2 - 3 large garlic cloves
  • 2 cups kale
  • 2 cans chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream
  • 1/2 cup grated Parmigiano reggiano
  • 1/2 tsp black pepper
  • 2 tsp kosher salt 

Written Method:

1 - Cook 1/3 cup bacon pieces (~ 4 slices) either separately or in the same heavy pot that you are going to make the soup in.  You can remove them to a separate dish.

2 - Brown 1 pound Italian sausage, breaking into small pieces as you go.

3 - Add the 2 cans chicken broth and 1 quart water to the pot and stir.

4 - Add 1 large chopped onion, 2 cups chopped red potatoes and 2 large minced garlic cloves to the pot and bring to a boil.

5 - Add the chopped kale.

6 - Cook until the potatoes are fork tender.

7 - Add in the 1 cup cream and simmer an additional 10 minutes on low.

8 - Add in the cooked bacon pieces.

9 - Add in the 2 tsp salt and 1/2 tsp pepper (or to taste). *this soup traditionally has red pepper flakes as well.  You could add them here.  

10 - Add in the roux made of 2 Tbsp flour and 1 Tbsp melted butter (made into a paste).

11- Add in the 1/2 cup freshly grated Parmigiano reggiano and serve.