Zuppa Toscana Classic Tuscan Soup
My take on the classic Italian sausage, kale, and potato soup. An easy recipe and a family favorite.
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Main Course, Soup
sliced into bite sized pieces
sweet Italian Sausage
red pepper flakes
low sodium if preferred
stemmed & chopped (about 3 cups packed)
cut into 1 inch cubes, or quartered then ½ inch slices (about 3 cups)
In a large soup pot brown the bacon pieces over medium - to medium high heat until crispy, spoon out bacon with slotted spoon, leaving behind the bacon drippings. Set aside.
Add the sausage and brown until cooked, spoon out with a slotted spoon and add to the reserved bacon pieces, leaving behind 3 Tbs of bacon & sausage drippings. Refrigerate until needed.
Add onion and red pepper flakes to the pot with the drippings, saute until onion starts to soften but not brown.
Add the 2 Tbs of flour and stir, scraping the bottom of the pot and coating the sauteed onion. Continue to stir 30 seconds until the flour starts to turn a very light blond color.
Add the chicken broth and stir, scraping the bottom and sides of the pot.
Add the potatoes, then the kale, stir and turn the heat to low to medium-low, partly covered with a lid. Simmer 20 minutes. Will take less time if potatoes are sliced rather than cubed.
Check potatoes for doneness. Should be fork tender.
Add back in the sausage and bacon, then the heavy cream. Stir to combine and the cream is heated through but do not boil.
Season with salt and pepper to your taste.
I often lighten this up by using turkey bacon and either regular whole milk or ½ and ½. It still has great body and creamy consistency.
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