Tony’s Take on Zuppa Toscana Soup at Olive Garden

Ingredients

• 1 lb Spicy Italian sausage (bulk, casings removed)
• 6 slices thick-cut bacon, chopped
• 1 large yellow onion, diced small
• 4 cloves garlic, minced
• 4 cups chicken stock (high quality)
• 2 cups water
• 3 large Russet potatoes, sliced into 1/4-inch half-moons
• 1 bunch fresh kale, stems removed, leaves chopped
• 1 cup heavy cream
• 1 tsp Red pepper flakes (optional for extra heat)
• Tuscan Red Blend Garnishing Salt (for finishing)

Instructions

1. First, we render the fat. In a large Dutch oven over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels, but leave that beautiful bacon fat in the pot. That's our flavor foundation.
2. Add the Italian sausage to the pot. Break it up with a wooden spoon into bite-sized crumbles. We want a hard sear here to develop fond (browned bits) on the bottom. Cook until fully browned, then remove the sausage, keeping the fat in the pot.
3. Toss the onions into the hot fat. Sauté for 5 minutes until translucent. Add the garlic and red pepper flakes, cooking for just 30 seconds so the garlic doesn't burn. Deglaze with a splash of the chicken stock if the bottom is getting too dark.
4. Pour in the remaining chicken stock and water. Bring to a boil, then add your sliced potatoes. We slice them 1/4 inch thick so they cook evenly without turning to mush. Reduce heat to a simmer and cook for about 15 minutes, or until a fork slides through the potatoes easily.
5. Return the cooked sausage to the pot. Stir in the heavy cream. We add the cream now, at a gentle simmer, to prevent it from curdling or splitting. Let it heat through.
6. Add the chopped kale. We put this in last because we want it wilted but still vibrant green, not grey and sad. Simmer for 2-3 minutes.
7. To serve, ladle into warm bowls. Top with the reserved crispy bacon and a precise sprinkle of Tuscan Red Blend Garnishing Salt to pop those herbal notes. DUNZO!