Creamy Zuppa Toscana
Creamy Zuppa ToscanaCourse: SoupsCuisine: AmericanDifficulty: Easy
1 tablespoon olive oil
1 pound mild Italian Sausage casings removed
4 oz (125 g) diced bacon
1 large onion chopped
6 cloves garlic minced
1/2 cup dry white wine optional
1 1/2 quarts (1.5 litres) low-sodium chicken broth
5 Russet potatoes scrubbed, rinsed and sliced into 1/4-inch slices*
1 cube beef bouillon crushed
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 teaspoon ground fennel
1 teaspoon red chili flakes optional — adjust to your taste
1 1/2 cups half and half or heavy/thickened cream
3 cups chopped kale hard stems removed (substitute with baby spinach leaves or Swiss chard)
Fresh shredded parmesan cheese for serving
1 tablespoon cornstarch (optional — for a thicker soup) SEE NOTES
- Fry the sausage in a heavy based pot or Dutch oven over medium-high heat while breaking up the meat with the end of your wooden spoon. When browned, and cooked through (about 10 minutes), drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage meat to a plate.
- Cook the bacon in the same pot/Dutch oven over medium heat until crispy (about 10 minutes). Drain, leaving about 2 teaspoons of drippings in the pot. Transfer cooked bacon to the plate with the sausage meat.
- Sauté onions in the pot and cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
- OPTIONAL: Add the wine and let reduce to half (about 2 minutes).
- Increase heat to high, pour in the chicken broth and bring to a boil. Season broth with crushed bouillon, salt, pepper, fennel and chili flakes. Add the potatoes and boil until fork tender (about 10 minutes).
- Reduce heat to medium. Stir in the heavy cream, cooked sausage, bacon and kale. Let simmer for 2 minutes, until kale leaves have softened.