Tuscany Soup
Tuscany Soup is a hearty, soul-soothing dish that brings together sweet Italian sausage, crisp bacon, fresh vegetables, and a creamy base, perfect for cozy meals any time of year.
Ingredients
Meat Ingredients
- 4 slices bacon, chopped Cook until crispy
- 3 links sweet Italian sausage Break into bite-sized pieces while cooking
Vegetables and Seasonings
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 1 medium carrot, diced
- 1 pound waxy potatoes, cubed Choose waxy varieties for texture
- 2 cloves garlic, minced
- 1.5 teaspoons crushed red pepper flakes Adjust based on spice preference
- 2 teaspoons fresh minced thyme leaves
- 2 tablespoons all-purpose flour Helps thicken the soup
- 2.5 cups unsalted chicken stock
- 1.5 cups whole milk For a lighter version, use half and half
- 3 cups kale leaves, torn and packed Can substitute with spinach or Swiss chard
Toppings
- shaved Parmesan cheese To garnish
- crispy crumbles of reserved bacon To garnish
- crushed red pepper flakes For an extra kick
Instructions
Preparation
- Pour olive oil into a Dutch oven over medium heat.
- Add chopped bacon and cook until crispy. Drain on paper towels.
- Using the rendered fat, brown the sweet Italian sausages, breaking into bite-sized pieces.
Cooking Vegetables
- Remove sausage and leave about three tablespoons of fat in the pot.
- Add diced onion, celery, and carrot. Sauté for 3-4 minutes until tender.
- Season with salt and pepper.
- Add cubed potatoes, minced garlic, red pepper flakes, and thyme. Sauté until garlic is fragrant (about one minute).
- Stir in flour and cook while stirring until golden.
- Pour in chicken stock, scraping up browned bits from the pot.
- Season with salt and pepper, bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
Final Mixing
- Gently stir in milk and kale, and return cooked sausage to pot.
- Cook gently for about 5 minutes until kale wilts.
- Taste and adjust seasoning as necessary.
Serving
- Serve immediately in bowls, topped with shaved Parmesan, bacon crumbles, and a sprinkle of crushed red pepper flakes.
Notes
For storage, cool completely before placing in an airtight container. In the refrigerator, it lasts 3-4 days. Freeze for up to three months, adding fresh kale when reheating.