Zuppa Toscana Soup
There is something so rewarding about cooking up a big pot of soup and inviting friends and family to share a hearty meal. For the most part soup is pretty easy to cook and is one of those dishes that just keeps getting better the longer the flavors have to develop. This means you can prep most soups well in advance of your gathering, leaving you valuable time to actually visit with your guests. Enjoy!
Prep Time: 20 min.
Cook Time: 50 min.
- 1 lb. bulk hot Italian sausage
- 3/4 tsp. crushed Aleppo pepper, or if you like it really spicy red pepper flakes
- 4 slices of bacon, cut into 1/2 inch pieces
- 1 large white onion, diced
- 2 large garlic cloves, minced
- 2 quarts chicken broth
- 4 medium sized Russet potatoes, scrubbed clean and cut into cubes
- 1 cup heavy cream
- 1 bunch Tuscan or Lacinato kale, ribs removed, leaves sliced into ribbons
- 1/4 tsp. freshly grated nutmeg
- In a large Dutch oven over medium-high heat cook the Italian sausage and Aleppo pepper. Cook until crumbling and browned, no longer pink, about 10-15 minutes. Drain any excess grease and set aside.
- Reduce the heat to medium. Cook the bacon in the same Dutch oven until crisp, about 12 minutes. Drain, leaving a tablespoon of drippings in the bottom of the pan with the bacon. Add the onions and garlic to the pan and cook until softened and translucent, about 5 minutes.
- Pour the broth into the Dutch oven with the bacon and onion mixture; bring to a boilover high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the shredded kale into the soup right before serving. One the kale is wilted add the nutmeg. Serve immediately.
- Not a fan of the heat?! That’s ok! Simply use mild Italian sausage and omit the pepper flakes.
- Pair giant bowls of this Zuppa Toscana with crusty bread and chilled glasses of J. Lohr Chardonnay!
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.