Toasted Garlic Zuppa Toscana
The most incredible soup, this Zuppa Tosacana boasts Italian sausage, smoky bacon (my first twist) and a deeply caramelized and butter garlic broth. A true classic for a reason! This will beat anything you can get in a restaurant, guaranteed. Â
- Yield: Serves 4 to 6 1x
Ingredients
- 1 pound bulk Italian sausage (spicy or mild is fine)
- 6 slices bacon, finely chopped
- 3 tablespoons vegetable or grapeseed oil
- 12 garlic cloves, lightly smashed (see NOTE 3)
- 2 celery stalks, diced
- 1.5 cups diced sweet onion (such as Vidalia, or Walla Walla)
- 10 to 12 small yellow potatoes, quartered (such as Baby Dutch Yellow; see NOTE 2)
- The leaves of 4 or 5 fresh thyme sprigs
- 4 cups chopped Tuscan kale (or baby kale, or spinach)
- 1/2 teasoon salt (see NOTE 1)
- Lots of freshly cracked black pepper
- 3/4 cup dry white wine
- 32 ounces low sodium chicken stock
- 2 cups half and half (plus more as needed)
Instructions
- Place a large pot over medium-high heat and add the sausage. Allow it to brown deeply on one side – just don’t mess with it – and then break it up and flip it/stir it to brown all sides; takes 5 to 7 minutes. Transfer the sausage to plate/tray and set aside for now.Â
- In the same pan over the same heat, cook the bacon until nice and crispy; 3 or 4 minutes. Transfer to the tray/plate for now. Don’t drain the pan.
- With the pot now over low heat (as low as it will go), add the extra oil (this will prevent smoking and will better soften/toast the garlic). Add the smashed garlic cloves to the pot with the bacon grease + oil.Â
- Stirring very frequently, allow the garlic to gently toast (we’re mimicking the flavor and consistency of roasted garlic). This should take about 5 minutes. When the cloves look lightly browned, a little shriveled, and are fork-tender (squishy), transfer them to a small bowl and cover with plastic wrap so they’ll steam. Drain all but 2 tablespoons of the garlicky, bacony oil.Â
- Set the heat to medium now and add the celery, onion, potatoes, thyme, and kale. Season with a tiny pinch of salt and lots of pepper. Cook, stirring occasionally, for 5 minutes. Add the wine, and cook for 2 minutes, allowing the alcohol to cook away. Add the stock.
- Using a fork or your fingers, smash and break up the garlic cloves until you have a paste of sorts. Add this to the pot (they will sort of melt right in, and get sweeter and amazing as the soup simmers). Simmer the soup, uncovered, over low heat for 20 to 25 minutes, or until the potatoes are very tender.
- Add the sausage and half and half to the pot, and allow the soup to heat through. Taste and season to your liking. If it’s too salty, just add more half and half. Serve hot, topped with the reserved bacon, and enjoy. This will keep covered in the fridge for up to 5 days. You can freeze it in freezer bags for up to 3 months.
Notes
NOTE 1: This soup could get way too salty if you add any more than I’ve called for. So just be conservative there and then salt as needed at the end.Â
NOTE 2: If you can’t find small yellow potatoes, you can purchase 3 or 4 larger Yukon golds (or something similar) and simply cut them into small, bite-sized pieces.
NOTE 3: If you don’t feel like it, you can skip the garlic step here, and substitute 2 to 3 tablespoons of pre-roasted garlic paste (from your grocer’s produce department). Fine, in a pinch!