Thursday, January 15, 2015

Zuppa Toscana Soup

There are several variations of this recipe around. I looked at many of them and took what I felt sounded good and went with it. I've made it twice this month and its been a hit

I use my mandolin to cut the potatoes. I peel 2, cut in half the long way, and slice them on the "very thin" setting so they cook and break down to thicken the soup slightly. Then the other 4, I cut in half the long way and slice them on the "thin" setting with the peel still on.

If you want, you can just dice or cube up the potatoes.

You can also use mild/sweet italian sausage and add some red pepper flakes

Zuppa Toscana Soup


1 lb hot italian sausage
4 slices bacon
1 large onion, diced
6 cloves garlic, minced or pressed
8 cups chicken broth
6 russet potatoes. Sliced, cubed, or diced.
1 large bunch kale, tough stem removed and sliced into ribbons
1 cup whole milk, half and half, or cream
salt and pepper, to taste
parmesan cheese for serving, optional

Crumble and brown the sausage in you stock pot or dutch oven. Dump into a strainer and rinse well under hot water for 15 seconds. This sausage has a orange grease, and if you don't rinse, the top of your soup will be orange.

Wipe out your pot and heat to medium. Cut up the bacon into chunks and cook until crisp. Remove with a slotted spoon and add onions. Cook until transparent, 3-4 minutes. Add garlic and cook 1 minute

Add chicken broth and bring to a boil. Add potatoes. Simmer until fork tender. 15-20 minutes.

Add sausage and bacon. Check seasoning and adjust as needed. Add kale. Let simmer 5 minutes and serve with parmesan cheese on top.

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