Zuppa Toscana

This has become one of our family’s favorite soups to eat.  Coupled with an Olive Garden style salad (don’t forget that freshly shredded Parmesan), and crusty artisan bread dipped in herbs and oil, it’s a regular feast.  I love that I can easily make it dairy free by substituting coconut milk for the cream and that I can get an enormous amount of kale into our bellies without complaint.  David and the boys love that it has bacon in it.   Basically it’s a winner all the way around.  It’s so flavorful and comforting which is just the perfect thing for those winter nights that leave you feeling a little cold around the edges.

Zuppa Toscana

1/2 pack bacon, cut into bite size pieces

1 lb Italian sausage

1 T. minced garlic (or more if you’re like me)

1 large onion diced

4 medium yellow potatoes, diced into bite size pieces

4 c. chicken broth

1/2 tsp crushed red pepper flakes

1 tsp salt

1/2 tsp pepper

1 T red wine vinegar

1 tsp dried parsley

1 tsp dried basil

1 pinch dried oregano

1/2 bunch kale (remove stems and chop)

3/4-1 c. heavy whipping cream OR 1 can coconut milk

Fry the sausage and set aside to drain.  Fry the bacon, onion, and garlic.  I keep some of the bacon grease to add flavor, but if the bacon you are using is pretty fatty you will want to drain off some of it.  Return the sausage to the pot and add the chicken broth, potatoes, vinegar, and seasonings.  Cook until the potatoes are soft. Add the kale. Stir and simmer just until wilted.  I like when it still has a touch of crunch, but if I want it to slide down the girl’s throats without complaint I cook it until it’s soft.  Add the cream or coconut milk whichever you are using and turn off the heat.

Lift your spoon to your mouth and feel your whole body exhale.  It’s actually that good.

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