Zuppa Toscana
Contains dairy
Restrictions
ContainsdairyIt is in an ingredient you cannot leave out.
Diets
No alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb |  Italian sausage (hot, casings off) |
| 3 slice |  bacon (chopped) |
| 1 unit |  onion (diced) |
| 3 clove |  garlic (minced) |
| 4 cup |  chicken stock |
| 1 lb |  potatoes (yukon, halved and sliced 1/4 inch) |
| 3 cup |  kale (stemmed, torn) |
| ¾ cup |  heavy cream |
| ½ tsp | salt |
| ½ tsp |  black pepper |
Optional
Not counted above. The dish works without them.
| ½ tsp |  red pepper flakes |
| ¼ cup |  Parmesan (grated, at the table) |
Steps
- Sear7 minmedium-high, broken into chunkssausage until browned in spots and cooked through, lifted out with its fat left behind — the sausage is the soup's entire spice cabinet: fennel, chili and salt arrive in this one ingredient, which is why the seasoning list below is so short
- Fry5 minmediumbacon in the same pot until crisp — two pork fats layered on purpose; the bacon's smoke is the copycat's secret over a plain sausage soup
- Sweat5 minmediumonion in the rendered fat until soft, garlic for the last thirty seconds — scraping the sausage fond up as the onion releases its water
- Simmer15 minmedium, until the potatoes yield+ stock + potatoes, sliced thin enough to cook fast and shed starch — the half-moons fray at the edges and quietly thicken the broth, which is why this soup needs no flour
- Simmer4 minkale in, just wilted+ kale until it collapses from bouncy to silky but keeps its green — it goes in late by design; kale boiled from the start is army-green and bitter by serving time
- Season2 minlow, off the boilsausage back in + cream + salt + pepper, warmed below a boil — the cream rounds the pork fats into one broth; taste before salting, because two pork products already came salted