From the months of January to April, I would gladly hibernate with the bears. Seriously folks, it’s hella cold in my part of the world. Tomorrow’s forecast reads -29°C and my one wish is to be in a place where the only thing frozen is my margarita. Unfortunately, this isn’t my current reality so I have to settle for fuzzy sweaters, wool socks and soup. While it isn’t as awesome as getting annihilated on a beach, this Zuppa Toscana Soup isn’t the worst consolation prize. The recipe includes a fair amount of bacon, and if there’s one food that can make me feel better about living in northern New-Brunswick it’s that.
Scroll below for this warm and cozy Zuppa Toscana Soup Recipe and if you haven’t already, don’t forget to subscribe!
Here’s what you’ll need:
- 1lb ground spicy Italian sausage
- 8 slices bacon, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 Tbsp. all-purpose flour
- 8 cups chicken stock
- 4 large russet potatoes, peeled and diced
- 1 cup whipping cream
- ½ bunch kale, chopped into small pieces
- Salt and pepper
- Dash red pepper flakes
Here’s what you’ll do:
- In a large skillet, brown ground sausage on medium heat. One sausage has browned, remove from skillet and set aside.
- Fry bacon in residual sausage grease until crisp. Remove bacon from skillet and transfer the grease to a large soup pot.
- On medium heat, add onions to the soup pot and cook in sausage/bacon grease for 5 minutes. Add garlic and cook an additional minute.
- Sprinkle flour over onions and garlic, then stir well to coat. Add chicken stock and stir. Add potatoes, sausage and bacon and bring to a boil.
- Simmer for 20 minutes, or until the potatoes are tender.
- Once potatoes are tender, add whipping cream and kale and cook another 5 minutes.
- Season with salt, pepper and red pepper flakes to taste. Cozy up with a bowl and enjoy!
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