Tuscan Soup (Zuppa Tuscana)

My mom told me she had dinner with my brother and sister-in-law and said I really needed to get that recipe! So I asked for it! Yum, yum!

1 lb. Italian sausage (the kind like ground hamburger, not the links, hot or mild)
8 bacon slices

1 medium yellow onion, diced
1 clove garlic

2 Tbsp. flour

32 oz. chicken stock
4 potatoes, peeled and diced to 1/4 inch

1 cup heavy cream
1/2 bunch kale, ripped into bite-sized pieces
salt and pepper to taste
red pepper flakes (optional)


Brown the Italian sausage in a large soup pot or indoor Dutch oven (also called a French Casserole). Drain. Fry bacon in the same pot and remove, reserving 1-1 1/2 tablespoons of the bacon drippings. Dice the bacon. Add onion to the bacon drippings and cook about 5 minutes and add the garlic the last minute. Sprinkle the flour over the onions and garlic and stir. Add the chicken stock, stirring while pouring. Add potatoes and gently boil for 15 minutes until potatoes are fork tender. Add cooked sausage, most of the bacon pieces, cream and the kale. Cook 5-10 minutes until the kale is wilted. Salt and pepper to taste. Add red pepper flakes if using. Top with bacon to serve.




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