zuppa toscana soup
Zuppa Toscana soup is long time love for me. The savory broth thats’s full of flavor and the right amount of spice holds memories from my younger years when Olive Garden was strong in my restaurant rotation. If you have ever had it there, this version is just as good, and dare I say… even better. I created a version that omitted any thickeners flour or cornstarch for a gluten-free version.
What I love about this recipe is the light amount of ingredients that is needed to create a flavor bomb soup. It is perfect for any time of the year being light enough for summer and heavy enough for the cold evenings that are ahead. Feel free to change up any ingredients, such as adding swiss chard or spinach, to create your own variation!
Recipe by: The Culinary Nest
MAKES
4-6 servings
Prep Time: 15 minutes
Total Time: 45 minutes
INGREDIENTS
1 lb mild italian sausage, casing removed
4 slices bacon, cooked and crumbled
4 medium yukon gold potatoes, sliced 1/8” thick with skin on
3 cups kale, chopped
1 medium vidalia onion, chopped
3 cloves garlic, minced
1/2 teaspoon crushed red pepper, if desired
5 cups chicken broth, homemade or store bought
Chicken bouillon, to taste (I love this one)
1/2-1 cup heavy cream
Salt & Pepper, to taste
METHOD
Prepare the onion, garlic, potatoes and kale and set aside.
In a medium sized dutch oven or non-stick pot, cook bacon over medium heat until crisp and place on a paper-towel lined plate.
Using the same pot, discard most of the bacon oil reserving only 2-3 tablespoons in the pot, and add the de-cased Italian sausage. Cook on medium heat for 4-5 minutes until mostly cooked while breaking up the sausage with a spatula to bite sized chunks. Add the onion, garlic, and crushed red pepper and cook for another 4-5 minutes, until the onion is translucent.
Slowly add the chicken broth and potatoes. If the broth does not cover the potatoes completely while still leaving enough for a brothy soup, add more chicken broth or a cup of water. Bring the pot to a boil, and then reduce to simmer for 15-20 minutes, or until the potatoes are softened. Taste for seasoning and add chicken bouillon, salt, pepper & crushed red pepper as desired.
While the soup is simmering, using a knife or your hands, chop or break up the bacon slices.
Next, add the kale and the heavy cream. Simmer for a couple minutes until the kale is wilted. Add the chopped bacon, stir. Taste one last time and season as needed (the heavy cream could dilute some of the flavors).
Enjoy! I love this soup served with delicious buttered roll or breadstick for dipping, but that’s probably the Olive Garden memory talking 😝
