Zuppa Toscana

Loaded with crisp bacon, Italian sausage, cream, garlic and parmesan cheese, plus a few veggies thrown in for good measure— zuppa toscana is basically everything great on earth, cooked together in one big delicious pot. “Zuppa Toscana means “Tuscan soup”, and as for the origins of the recipe, well, the soup that the Olive Garden serves is a very American derivative of a Tuscan soup, and it’s honestly not too similar to any soup that you’d traditionally be served in Tuscany. But that’s OK! While we love authentic Italian food as much as the next, there’s plenty of room in our hearts (and stomachs) for Italian-American riffs, too. Particularly when they’re this yummy.

PREP: 15 mins
COOK: 40 mins

10 slices bacon, diced

2 tbsp olive oil

1 lb ground Italian sausage, mild or spicy

1 medium yellow onion, diced

4 cloves garlic, about 1 tablespoon

32 oz chicken stock

1 Tbsp chili powder

2 large russet potatoes, peeled, ½-inch sliced then each slice quartered, about 1 ½ lbs

2 medium zucchini, sliced into ½" half circles

1 cup heavy cream

1 bunch kale, stem removed roughly chopped or torn into bite sized pieces, roughly 4 cups

½ cup parmesan cheese

1 tsp Salt, adjust to taste

¼ tsp pepper, adjust to taste

1 tsp red pepper flakes

Directions at themodernproper.com

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