Zuppa Toscana (Copycat)
This is not a soup Mom made, but it is one I loved at a popular Italian restaurant. It goes great with Italian salad and garlic breadsticks.
1 lb ground spicy Italian sausage (mild can be substituted)
8 slices bacon, diced
1 medium yellow onion, peeled and diced
2 cloves garlic, minced
2 Tbsp flour (cornstarch can be substituted)
32 oz chicken stock
3 large russet potatoes (6 cups), peeled and diced into 1/2 inch pieces
1 cup heavy cream (or half and half)
1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
Salt and pepper, to taste
Pinch of red pepper flakes. optional
- 1. Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.
- 2. Fry bacon in residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.
- 3. Add onion to pot and cook 5 minutes, adding garlic the last minute.
- 4. Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.
- 5. Turn heat to medium and cover pot. Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, bacon, heavy cream, and kale. Stir and cook 5-10 minutes until kale is wilted.
- 6. Taste and season with salt, pepper and red pepper flakes if desired. Serve hot. Goes great with Italian breadsticks and salad.