My son the chef, Isaac, made this amazing soup while we were in Florida.
It’s a much loved soup served at the Olive Garden and is infused with robust flavors and textures. Even 6 year old Clare and 7 year old Sophia slurped up every bite. Served with a hearty bread and some fruit it makes a perfect dinner on a chilly night. This is Isaac’s version and I hope you enjoy it.
Note: the soup uses a common technique of chopping three vegetables together, called a Mire Poix. In this case they were onion, carrot and celery.
Ingredients for a large batch of Zuppa Toscana Soup
2 pounds regular Italian pork sausage
1 pound bacon – sliced across into small pieces
4 stalks celery – diced
1 red onion – diced
2 large carrots – cut jullien into small pieces
80 oz chicken broth
4 large potatoes, washed, cut into chunks, but not peeled.
2 large stalks Kale, broken into small bunches.
1 1/2 cups heavy cream
In a large, heavy pot, brown the sausage with the carrots, onion and celery. Drain the fat.
In a separate pan, brown the bacon until crisp. Drain it.
Pour the broth into the sausage, vegetable mixture, or Mire Poix.
Add the potatoes and cook until nearly done, about 20 minutes.
Add the bacon and cream and bring temperature up.
Finally add kale and cook just until wilted.
Serve and wait for the compliments.
While we were in Florida, Oliver turned one, so I couldn’t resist a picture of him with his Papa Ken. After dinner the girls had a homework project so their mother, Kara, and I helped them sort a few pieces of it.