I know that it is June 3rd, and thus not a good time to be posting about HOT SOUP. But I am here to tell you that soup, in general, is amazing, therefore it’s always a good time to post about soup! That being said, I went to a free movie last night (more about that next week) and the AC WAS BROKEN. 300+ people being stuffed together in a dark, hot room for 2 hours is…well…I’m sure you can conjure your own image. Thankfully the stench of BO was not so bad. Thankfully also that the movie was really good so that it distracted me from the searing discomfort. Though I did take a cold shower as soon as I got home…
In any case, speaking of hot (however yummy smelling!) things, this homemade Zuppa Toscana from The Girl Who Ate Everything was just delightful.
I made some adjustments to account for the ingredients I had:
- I used ground pork instead of Italian sausage, because I had stocked up on ground pork a few weeks back when it was less than $2/lb at the grocery store!
- I omitted the bacon simply because I didn’t have any.
- I used half and half instead of cream, since my husband and I both accidentally bought cartons of half and half on the same day, so we had a lot on hand.
I was pleasantly surprised at how tasty it was, despite the short ingredient list and minimal spices (onion and garlic go a long way in my opinion – and seasoning the meat with red pepper flakes kicked it up a notch. But if your taste buds require more, feel free to add more seasonings to please your own palate. I also feel that the chicken broth adds flavour, which might be part of why it didn’t seem to require additional spices. Also – when recipes call for tablespoon amounts of garlic, I don’t measure, I usually just use a couple of cloves. I am super into garlic, so I probably overshoot, which is not a bad thing! 😉
Homemade Zuppa Toscana
-1lb ground Italian sausage or ground pork
-1.25tsp crushed red pepper
-4-6 slices bacon, cooked and cut into pieces (I omitted)
-1 large onion, diced
-1tbsp minced garlic (or more!)
-68oz low sodium chicken broth
-3-4 medium potatoes, peeled and thinly sliced
-1cu heavy cream (I used half and half)
-1/4 bunch kale, coarsely chopped (another hardy leaf like swiss chard can be substituted if necessary)
-Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium heat until crumbly, browned, and no longer pink, about 10 minutes or less. Drain and set aside.
-Add the onions and garlic to the same pot and cook until onions are soft and translucent, about 5 minutes, then add the bacon.
-Pour the chicken broth into the pot with the onion mixture and bacon, then bring to a boil over 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, and heat through.
-Mix the kale into the soup just before serving.
**This still tasted GREAT re-heating the leftovers for lunches on the following days – I was impressed that the kale did not get mushy at all, instead, it mostly stayed crisp.**