With that, my first soup of the season is Zuppa Toscana.
This as such a quick and easy soup to make. I don't think it took more than 45 minutes from start to finish.
I started by rendering down about 3 slices of bacon in my pot.
Then I broke up a 16 oz. tube of Italian sausage. You can also use the kind with the casings, but I wanted to go for speed while cooking tonight. I just left them in big chunks.
Next, I chopped up about a cup of celery and one whole onion, adding them to my cooking meat.
Stir that around and add about two cups of diced up new red potatoes.
Seriously, the produce I bought from Murphy Farms LLC., was amazing. I hope they keep delivering to my town!
I started to add my seasonings at this point. It doesn't take much. I threw in some garlic salt, pepper, a little dried basil, and some red pepper flakes. Just start with a little of each and add more as you like it.
After all the sausage has browned up and the vegetables have softened a little, add some chicken stock. I used the whole box (or two cans). Just make sure it's low sodium. I already have salt in the seasoning and sausage, there isn't a need for any more. Let your stock go at medium high heat for about 15 minutes, pot covered, then add a cup of heavy cream.
Stir and let simmer for about 15 more minutes then add about a cup of kale (stems removed). I just tore the greens up in to smaller pieces, letting it wilt in the broth for about 5 to 10 minutes with the pot covered. If you want more kale, by all means, add it. I won't tell on you!
My little buddy Milo was at my feet as usual. I couldn't tell if he just wanted to be near me, or if he was waiting for me to drop a stick of celery his way. Maybe a little of both?
And that's it! My version of Zuppa Toscana. Easy as one, two, three. The potatoes, oh they were so good. The melted like butter in my mouth!
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