Here's a similar, yet different and easier version of Zuppa Toscana (Tuscan Soup) that I’d previously posted. This one-pot soup is copied from an Olive Garden Tuscany soup recipe. Five minutes to prep, 40 minutes to cook. And that's it. Serves 6.
Oh, and it is delicious beyond belief! Comfort food.
- ITALIAN SAUSAGE, 16 ounces
- BACON, 8 slices cut into lardons
- ONION, ½ large, diced
- GARLIC, 2-3 cloves, minced
- CHICKEN BROTH, 3½ cups (28 ounces)
- WATER, 3 cups
- RUSSET POTATOES, 5 medium, thinly sliced
- CRUSHED RED PEPPER FLAKES, crushed, 1 teaspoon (optional)
- SALT and PEPPER
- KALE, 4 cups chopped
- HEAVY WHIPPING CREAM, 1 cup
- PARMESAN CHEESE, grated, to garnish
- Brown sausage in a large pot.
- Remove sausage with a slotted spoon and set aside.
- Add bacon to pot and cook until crispy.
- Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
- Stir in minced garlic and cook for 1 minute, stirring frequently.
- Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
- Add thinly sliced potatoes and the cooked sausage to the pot and bring to a simmer over medium heat.
- Continue cooking until potatoes are tender, about 10 minutes.
- Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.
- Stir in the heavy cream and let heat through.
- Ladle soup into bowls and serve with Parmesan cheese.