Zuppa Toscana

Zuppa Toscana is one of those soups that I think everyone of my aunts (and uncles) knows how to make. Maybe because in my family Unlimited Soup and Salad at Olive Garden didn’t mean filling up on breadsticks, but insteaf finding the heartiest soup on the menu and gorging on that. Which brings us to zuppa tosacana. I looked it up on the interwebs and it said this is a soup that originated in Tuscany, but I feel like that might be an insult to Italians. However, this soup is very satisfying and perfect for any time you want something warm and comforting. This homemade version is rich and creamy with tender potatoes, savory Italian sausage, crisp bacon, and fresh kale. It all gets simmered together in a flavorful broth that comes together quickly on the stovetop.

This soup strikes the perfect balance of creamy, hearty, and slightly spicy (if you use hot Italian sausage). Cooking the bacon at the beginning adds savory richness that blends seamlessly into the broth as the potatoes cook. Every spoonful is layered with flavor, and the kale/spinach combo brings a bright, fresh finish that keeps the soup from feeling too heavy…because health.

Ingredients

4–5 slices thick-cut bacon, chopped

1 lb Italian sausage (mild or spicy)

1 medium onion, diced

4-6 cloves garlic, minced

4 cups chicken broth

1.5 lb Dutch baby potatoes, sliced

1 tsp crushed red pepper (optional)

Salt and black pepper, to taste

1 cup heavy cream (or evaporated milk)

3 cups chopped kale/baby spinach

Grated Parmesan, for serving

1. Cook the bacon in a large pot until crispy. Remove and set aside, leaving some of the rendered fat in the pot.

2. Brown the sausage deeply in the remaining fat, breaking it apart as it cooks.

3. Add onions and garlic and sauté until softened and fragrant.

4. Add potatoes and broth and bring to a gentle simmer. Cook until potatoes are tender, about 12–15 minutes.

5. Stir in heavy cream and let the soup simmer for another 1–2 minutes.

6. Add kale and return the cooked bacon to the pot. Stir until the greens wilt.

7. Season with salt, pepper, and red pepper flakes.

8. Serve with grated Parmesan and crusty bread.

Souper easy