Zuppa Toscana-my Version-ci |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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~~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) |
about 1lb russet potatoes, rinsed and cubed in about 1/2 inch cubes(i don't bother peeling them) |
1/4 lb quality peppered or smoked bacon |
4-5 cloves garlic, minced |
1 large onion, diced |
about 4 cups fresh greens(chard, kale, spinach, turnip or mustard greens all work, here) |
about 6 cups chicken stock |
about 1-2 cups water |
fresh ground pepper |
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.) |
fresh grated parmesan cheese |
Directions:
1. *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. :)
2. Cook bacon pieces until crisp and set aside.
3. 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)
4. 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)
5. Add greens and allow to cook down another few minutes
6. 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)
7. Add cream and continue to cook another few minutes to heat through and allow flavors to meld. DO NOT BOIL
8. Serve garnished with grated Parmesan
9. **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.
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