This one is for Mark, who declared this soup "magical" last week - words every cook wants to hear!! The pedigree of the recipe is a bit odd, however, and I can't actually trace its lineage too clearly, but here goes: Bonnie always makes this amazing soup, which she says is based off the Olive Garden's
Zuppa Toscana soup. Bonnie, however, is a proper cook in that she alters things to suit her tastes and needs, adding a bit of stock here, a bunch of potatoes there, so that when I got the recipe from cooking with her it was clear this is the sort of soup you make from your soul. Your tummy's soul at least! It really is wonderful, especially this time of year, and Adam has confessed to getting out of bed at night to heat up a second bowl!! Here is my version - which is, after all, magical! :P
(Don't add the kale til the end so the leaves stay bright! They will cook up plenty in that hot soup bowl!!)
My Zuppa Toscana
(yields 6-8 servings)
1 1/2 lbs spicy Italian sausage, squeezed out of their casings
3-4 Yukon gold potatoes, mostly peeled and cut into chunks
Just under 1 c onion, diced
6-8 slices bacon, cut into 1" pieces
1.5 tsp garlic, minced
1 qt chicken stock
up to 1 c heavy cream
kale
1) In a large pot or Dutch oven, cook the bacon pieces til the fat is rendered and they are crisp. Remove to bowl.
2) Add the sausage, removed from casings, to the pot and brown, breaking up with a spoon. Remove to bowl with bacon.
3) Add the onions to the pot with a pinch of salt and cook til translucent, stirring to pick up all the good browned bits from the pan.
4) When the onion is cook add the garlic to the pot and cook, stirring, for a minute or two until the garlic is fragrant.
5) Return the bacon and sausage to the pan, add the potatoes, and pour over the stock. Simmer, covered, until the potatoes are tender.
6) Lower the heat and add the cream - I usually just pour in about half a cup, taste, season and then maybe add some more!
7) Serve in bowls with a handful of freshly torn kale leaves in the center.
