Tuscan soup
Votes: 2
Time: 1 hour 10 min.
This Tuscan soup recipe is rich, delicious, and flavorful, just like you'd find in an Italian restaurant. It's loaded with Italian sausage, kale, and potatoes, all in a deliciously creamy broth. Fried bacon, garlic, and a pinch of red pepper flakes add a wonderful touch. Serve this Tuscan soup with toasted fresh bread and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 thick slices bacon, cut into 1cm pieces.
- 450 g raw sweet Italian sausage, casings removed
- 4-5 large Russet Burbank potatoes (about 1 kg), unpeeled, cut into 1 cm cubes.
- 3 cloves garlic, crushed
- 1 large white onion, diced
- A pinch of crushed red pepper flakes
- 6 cups chicken broth
- 6 cups kale, stems trimmed, leaves coarsely chopped
- 3/4 cup heavy cream
- 1 teaspoon white wine vinegar
We recommend
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Cooking the dish according to the recipe:
- In a large Dutch oven over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate; set aside to drain. Add the Italian sausage to the skillet with the rendered fat and cook, breaking it up with a wooden spoon, until golden brown and darkened throughout, about 6 minutes. Transfer the ground meat to a paper towel-lined plate to drain.
- Add the potatoes, garlic, and onion to the pot and cook, stirring occasionally, until the vegetables are slightly softened, 6-8 minutes. Sprinkle with crushed red pepper flakes and season with salt and pepper. Add the chicken broth, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, 12-15 minutes.
- Add the cabbage, heavy cream, bacon, and sausage and cook over medium heat until the cabbage is tender, another 5 minutes. Stir in the vinegar just before serving.
Exit: 12 tbsp.
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