Zuppa Toscana
It’s kiiiindof like Olive Garden…but… better.
You'll Need:
8 slices (THICK CUT) bacon, diced
1 sweet onion, diced
3 ribs celery finely diced
5-6 cloves garlic, minced (I know it's a lot but trust me!)
1 pound hot Italian sausage
1 tablespoon butter
4 cups red potatoes, sliced into thin rounds (leave skins on)
1 bunch kale, rough chopped
4 cups chicken broth
2 cup half and half
1/4 tsp crushed red pepper flakes
Grab a large stock pot and heat it over medium.
Toss:
Diced bacon in and fry until fat is rendered and bacon is crispy.
Remove bacon from pan and set aside on a paper towel.
Add:
Onion, celery, and garlic to bacon fat
Stir well and cook about 5 minutes.
Remove and set with the bacon.
Now:
Brown the sausage in the bottom of the pan also.
When sausage is cooked through, drain sausage fat, and set sausage aside with bacon and veggies.
Add 1 tablespoon butter to the pan.
Add sliced potatoes and allow to kind of fry in the butter in the bottom of the pan.
(About 5 minutes or so.)
Stir well so potatoes don't stick.
(I've found that this step of frying the potatoes a little bit really amps up the flavor. You can skip this if you wish, but I really really love the taste I get from including this step.)
Go Ahead:
And pour your bacon, sausage, and sautéed veggies into the pan.
Add the chicken broth and red pepper flakes and stir everything well.
(Make sure you scrape any tasty brown morsels of deliciousness from the bottom of the pot. Flavor morsels!)
Bring to a simmer, turn heat to medium low and allow to simmer about 20 minutes.
(Until potatoes are fork tender)
Next:
Add the kale and half & half.
Allow to simmer again about 5 minutes or so,
Until kale is a little wilted and tender.
Ladle into bowls and top with some cheese and you are all set!