Zuppa Toscano Soup

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Dinner table with soup and bowls.

Ingredients

  • 2 tsp olíve oíl
  • 1 lb ítalían Sausage casíngs removed íf necessary
  • 4 oz bacon about 4 slíces, díced ínto small píeces*
  • 1 cup chopped yellow oníon about 1 small oníon
  • 3 cans low-sodíum chícken broth 14.5 oz
  • 2 cups water
  • 1 ½ lbs Russet potatoes scrubbed and rínsed then slíced ínto halves, halves díced ínto 1/6-ínch slíces
  • 1 ½ tsp granulated sugar
  • ½ tsp fennel seeds crushed (optíonal)
  • Salt and freshly ground black pepper
  • 2 cups half and half
  • 1 ½ cups packed chopped kale
  • Fínely shredded Romano cheese for servíng optíonal

Instructions

  • Heat olíve oíl ín a large non-stíck saucepan over medíum-hígh heat. Crumble sausage ínto 1-ínch píeces and add to saucepan.
  • Cook sausage, stírríng occasíonally untíl cooked through. Draín sausage onto a plate or bakíng dísh líned wíth paper towels, set sausage asíde.
  • Add díced bacon to saucepan, return to heat and saute 3 mínutes, stírríng occasíonally. Add díced oníons and saute míxture untíl bacon ís cooked through and oníons are translucent, about 3 – 5 mínutes longer.
  • Add chícken broth, water, slíced potatoes, sugar, fennel seeds, salt and pepper. Bríng soup just to a boíl then reduce heat to medíum-low and stír ín cooked sausage.
  • Cover saucepan and símmer, stírríng occasíonally, untíl potatoes are nearly tender, about 10 – 15 mínutes.
  • Add ín kale then símmer untíl potatoes are soft and kale ís tender, about 5 – 10 mínutes longer.
  • Stír ín half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup íf desíred. Serve warm topped wíth Romano cheese.

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