Chef notes
If you grew up in the suburbs, you undoubtedly encountered the Zuppa Toscana (or Tuscan soup) from everyone’s favorite Italian-American restaurant. For me, this was the chain restaurant that was reserved for when you needed to please a lot of people at the same time. To some, the Tuscan soup was merely a vessel for dipping those unlimited buttery breadsticks. For others, it was a must-order, sometimes as an appetizer, but often as a main dish. This soup is hearty and packed with all of the comforting, recognizable flavors of the restaurant’s famous soup but with the appeal of a homemade recipe.
Tuscan soup is loaded with protein from smoky pieces of bacon and bite-sized bits of spicy Italian sausage, each cooked until golden and crisp. Chunks of tender, perfectly cooked potatoes help bulk up the soup, and an entire bunch of curly kale is stirred into the brothy mixture until it is wilted and tender. The greens really help break up the heaviness of the meat, potatoes and heavy cream. The soup is spiced simply with red onion and plenty of fresh garlic, red pepper flakes and crushed fennel seeds. The fennel seeds are a perfect complement to the flavors of spicy sausage, which often already has some fennel in the meat mixture. If you are sensitive to heat, opt for sweet Italian sausage links instead — they will still be delicious. This soup also has just enough heavy cream to give the soup a luxurious mouthfeel, but not so much to make it too heavy or rich. It’s comforting down to the very last spoonful.
Technique Tip: A mortar and pestle is an easy way to crush fennel seeds (and any spices!) If you don’t have one, place the spices in a resealable plastic bag and crush them with a rolling pin or wine bottle.
Swap Option: Any variety of kale can be used for this recipe. Other greens, like Swiss chard or spinach, can also be used instead of kale.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 ounces bacon, chopped
- 1 pound spicy Italian sausage (casings removed if using links)
- 1 red onion, chopped
- 1½ teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- 6 cloves garlic, minced
- 1 teaspoon fennel seeds, lightly crushed
- 1/4 teaspoon crushed red pepper flakes
- 4 cups low-sodium chicken broth
- 4 cups water
- 1¼ pounds russet potatoes, peeled and cut into 3/4-inch cubes
- 1 Parmesan rind (optional)
- 1 (12-ounce) bunch kale, stems removed, leaves torn into bite-size pieces
- 1 cup heavy cream
- grated Parmesan cheese, for serving
- toasted bread, for serving
Preparation
1.Heat oil in a large pot or Dutch oven over medium-high. Add bacon and sausage and cook, breaking up the meat with the back of a spoon, until meats are golden brown and cooked through, about 10 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
2.Add onion, 1 teaspoon salt and black pepper to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic, fennel seeds and red pepper flakes; cook until fragrant, 1 to 2 minutes. Stir in broth, water, potatoes and Parmesan rind, if using. Bring to a boil, then reduce heat and simmer, partially covered, until potatoes are tender when pierced with the tip of a knife, about 16 minutes. Stir in kale and season with remaining 1/2 teaspoon salt; cook until kale is wilted, dark green and tender, 3 to 5 minutes. Add reserved sausage and bacon to the pot. Reduce heat to low and stir in heavy cream; cook just until warmed through, about 2 minutes. Remove and discard Parmesan rind. Serve soup with grated Parmesan, a crack of pepper and bread.
