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The Kitchn: Soup dupe! This zuppa Toscana recipe outdoes the popular Olive Garden menu item

Laura Rege, TheKitchn.com on

1/2 teaspoon kosher salt, plus more as needed

Freshly ground black pepper

1. Finely chop 4 slices bacon. Finely chop 1 small yellow onion (about 1 cup) and mince 2 large garlic cloves. Remove and discard casings from 1 pound spicy Italian sausage if needed.

2. Place the bacon in a large pot over medium heat and cook, stirring occasionally, until golden and crisp, 6 to 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pour off and discard the bacon fat in the pot.

3. Return the pot to medium heat. Add 1 tablespoon olive oil, the onion, and 1/4 teaspoon red pepper flakes, and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring often, until fragrant and light golden, about 1 minute. Add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink and cooked through, 5 to 7 minutes. Meanwhile, slice 1 1/2 pounds russet potatoes crosswise into 1/8 inch-thick rounds.

4. Add 1 (32-ounce) carton low-sodium chicken broth, 3 cups water, and the potatoes to the pot. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are just tender, about 6 minutes. Meanwhile, strip the leaves from the stems of 1 bunch curly kale. Discard the stems and tear the leaves into 1 to 1 1/2-inch pieces (about 6 packed cups).

 

5. Add the kale to the soup and cook until just wilted, about 2 minutes. Add 1/2 cup heavy cream, 1 tablespoon white wine vinegar, 1/2 teaspoon kosher salt, and a few grinds of black pepper, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Serve topped with the bacon.

Recipe notes

(Laura Rege is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2022 Apartment Therapy. Distributed by Tribune Content Agency, LLC.


 

 

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