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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zuppa Toscana Soup Recipe

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This recipe for Zuppa Toscana Soup is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pieces thick-cut bacon – cut into ½ inch pieces
1 lb. Italian sausage
4-5 large russet potatoes – unpeeled and cut into cubes
3 garlic cloves – minced
1 large onion – diced
pinch of pepper flakes
Salt and pepper to taste
6 C. chicken broth
6 C. curly kale – stems removed and chopped
Ύ C. heavy cream
1 tsp. white wine vinegar
Directions:
Directions:
Cook chopped bacon in a large pot for about 6 minutes. Stir occasionally until bacon is crisp. Transfer bacon to a plate lined with paper towels to drain. Add the sausage to the pot with the bacon grease. Cook the sausage until it is brown and no pink remains. Break the sausage into small pieces as it is cooking. Transfer the sausage to a plate lined with paper towels to drain. Add the potatoes, garlic, and onion to the bacon and sausage drippings. Stir occasionally for about 6-8 minutes until the potatoes are slightly softened. Season with the crushed pepper flakes, salt, and pepper. Add the chicken broth and increase the heat to high to bring to a boil. Reduce the heat to medium-low and simmer for about 12-15 minutes until the potatoes are tender and cooked through. Add the kale, heavy cream, bacon, and sausage. Cook over medium heat for about 5 minutes until the kale is tender. Stir in the vinegar right before serving.
Personal Notes:
Personal Notes:
This is a version of Olive Garden’s soup.

 

 

 

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