Jessica Wright
Tuscan Soup
I recently bought kale to use in a salad recipe for my food column that appears in each issue of The Roanoker. After ending up with a little more than I needed, I immediately jumped at the chance to make my Tuscan Soup, which is one of my go-to’s in the fall and winter.
It’s a hearty soup that is very similar to the Zuppa Toscana found at Olive Garden. Italian sausage, potatoes, bacon and kale…my mouth just waters thinking of that combo of ingredients. The creamy base comprised of chicken broth and heavy cream complete the package. Note: Half-and-half can also be used in place of heavy cream.
Tuscan Soup was perfect for a recent rainy weekend. Paired with cheesy breadsticks, this soup made my rainy day blues disappear.
Tuscan Soup
- 1 lb. mild Italian sausage
- 2 medium potatoes cut in half lengthwise and cut into 1/4 inch slices
- 1 medium onion, diced
- 6 slices bacon
- 1 1/2 tsp. minced garlic
- 2 cups kale, stems removed and leaves chopped
- 2 cups chicken stock
- 1 quart water
- 1 cup heavy cream or half-and-half
In a large pot, cook ground sausage until done then drain on paper towel. Set aside.
Cook bacon and onion in same pot over medium heat. When bacon is crisp, take it out of the pan and leave the onion.
Add garlic to the onion, and cook 1 minute.
Add chicken stock, water and potatoes and bring to a simmer; simmer 15 minutes.
Crumble bacon, then add to soup.
Add sausage, chopped kale and cream.
Simmer 4 minutes, then serve.