OTCB Zuppa Toscana

Soup season is upon us and this one here is on rotation frequently in my kitchen. It’s a big bowl of comfort.

Ingredients: 

2 qt of chicken stock 

1-2 large carrot, minced

½ a large onion, minced (or 1 small)

2 celery sticks, minced

2-4 garlic cloves, minced

2 slices of smoked bacon 

3-4 Italian sausage links (sweet/spicy) - casings removed

2-3 russet potatoes 

2 carrots chopped

1-2 cups of chopped kale 

½ cup heavy cream 

1 tsp red pepper flakes 

Salt + Pepper to taste 

The How To: 

Start off by browning your bacon. Once the fat is rendered and the bacon is crispy, remove it from the pot. Move on to cooking and browning your sausages.  Remove the sausages once cooked. Remove any excess fat and save for later. Add olive oil to your pot and add the minced carrots, onions and celery. Salt and pepper and cook this for 10-15 minutes. Add more olive oil if it gets a little cry. 10 mins in, add your garlic.  Once cooked, add your stock. Bring to a boil and toss in your potatoes and carrots. Cook until the potatoes are soft and fall apart. Add the cream, red pepper flakes and salt and pepper to taste. Turn the heat off and then add your kale. Top with pecorino and parm if desired.