Zuppa Toscana-my Version-ci
From keni 15 years ago
- 45 minutes to make
- Serves 8
~~Just my take on a popular soup. This one comes together so quickly and even freezes well, but it does lose it's texture. This is a staple for me during "soup season"
Ingredients
- 2lb ground italian sausage(I like hot, but sweet or mild are fine, to your taste) shopping list
- about 1lb russet potatoes, rinsed and cubed in about 1/2 inch cubes(I don't bother peeling them) shopping list
- 1/4 lb quality peppered or smoked bacon* shopping list
- 4-5 cloves garlic, minced shopping list
- 1 large onion, diced shopping list
- about 4 cups fresh greens(chard, kale, spinach, turnip or mustard greens all work, here) shopping list
- about 6 cups chicken stock shopping list
- about 1-2 cups water shopping list
- fresh ground pepper shopping list
- 2 cups heavy cream(you can use half and half or even milk, here, but the taste will not be as rich, and the soup will be thinner.) shopping list
- Fresh grated parmesan cheese shopping list
How to make it
- *just an FYI on how I prepare my bacon for dishes where 'crumbled' or 'bits are required: I cut a package of bacon in half, right through the plastic, setting aside one half for another use. With the remaining bacon, I peel off half of the pieces, not individually, rather in a group, then slice them, that way. It makes very small pieces of bacon which fry easily and quickly, and no need to crumble, after, yet it keeps the rest of the bacon in useable pieces for other dishes, or just to fry. I am including photos, soon, just to be clear. :)
- Cook bacon pieces until crisp and set aside.
- In large soup pot or dutch oven, cook sausage, onion and garlic until meat is done and onion is soft.(I add a touch of bacon grease to this pan to start the meat and add a touch more flavor)
- Add bacon, potatoes, stock and water to pan and let simmer until potatoes are tender(depending on size of potatoes, maybe 15 minutes or so)
- Add greens and allow to cook down another few minutes
- season with fresh ground pepper(if you chose a milder sausage, you can add 1/4-1/2 t crushed red pepper flakes, here, too,if you'd like, to give it a lil kick but not make it hot)
- Add cream and continue to cook another few minutes to heat through and allow flavors to meld. DO NOT BOIL
- Serve garnished with grated Parmesan
- **you can make this soup thicker by using an immersion blender, if you'd like, to break down some of the taters...especially if you choose to use milk instead of cream.
cut bacon in half in package
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then separate, if needed, depending on amount needed
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slice group of slices in small pieces
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in fry pan
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I always drain grease halfway through cooking
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done
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The Rating
Reviewed by 7 people-
Great recipe, thanks for sharing!
debbie919
in Manahawkin loved it
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Delicious! Made this last nigth and served with crusty bread. The family loved it! Used hot Italian sausage and fresh baby spinach as my green of choice. I did use fat free 1/2 and 1/2 and this made the soup thinner...so I added a slurry of cornstarc...more
slj6lori
in Succasunna loved it
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Like the look of this...Have tried it several times, But I have never made it myself...Think I will now...Cheers...Stewie
stewie
in Winnipeg loved it
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