ordinary zest

written by kate parrish

Soup season is upon us! Well at least in my mind it is. Texas still needs to make up its mind.

I love making soups for my family. As a photographer who is gone a lot of evenings I love that I can make them ahead and leave them to simmer and be ready when I get back home! One of our little family’s favorites is Zuppa Toscana. I make this probably once a month (or more) when it starts to cool off. It’s hearty, creamy and filling as far as soups go. Paired with a big hunk of bread and butter - it is the perfect meal. I have tried multiple recipes that I have found over the years on Pinterest but have kind of developed my own version that I would love to share with you!

A couple of differences that you’ll find in my recipe vs many other toscana recipes:

-I use turkey sausage instead of italian sausage. I discovered this last year and I have not looked back! A lot of times italian sausage can make my stomach hurt, and turkey sausage has not done that. I just add a little pinch of cayenne pepper, black pepper and red pepper flakes while I am browning the meat to add a little more spice.

-I add zucchini to mine…I love to find all the ways to incorporate more veggies into my meals. Sautéing up the zucchini with the onions and garlic was a yummy addition!

-I love cooking with white wine, so I added a splash of that and a little bit of parmesan cheese to give it a little more “zing”!

So here it goes…here is my “Ordinary Zest” version of Zuppa Toscana! Hope you can make it too, and let me know what you think. Or just come over to my house sometime soon and I’ll make it for ya!

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Ordinary Zest
Zuppa Toscana

• 1 lb Turkey Sausage, (see spices below to make it spicy)

  • 1 tsp of cayenne pepper

  • 1 tsp black pepper

  • 1 tsp red chili flakes

• 6 oz bacon, chopped

• 1 medium head garlic, 10 large cloves, peeled and minced or pressed

• 1 medium onion, finely diced

• 2 medium zuchinni, chopped into bite sized pieces

• 4 cups chicken broth/stock, (32 oz)

• 6 cups water, (48 oz)

• 3 medium russet potatoes, peeled and chopped into 1/4" thick pieces

• 1 kale bundle, leaves stripped and chopped (6 cups)

• 1 cup whipping cream ( I used half and half the other day because I was out of whipping cream and it was great too!)

• Red chili pepper flakes to taste (we like ours spicy!)

• Splash of dry white wine

• 1 cup parmesan cheese for garnish

• Salt and black pepper to taste

Instructions

1. In a large pot or dutch oven, over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.

2. Add turkey sausage and spices, and breaking it up with your spatula and sauté until cooked through (5 min), Remove to paper towel lined plate.

3. Finely dice onion and zucchini and add to the pot. Saute 5 min or until soft and onions golden then add minced garlic and saute 1 min.

4. Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.

5. When potatoes nearly done, add chopped kale, half the bacon crumbles and cooked sausage and bring everything to a light boil.

6. Stir in 1 cup cream and bring to boil. Season to taste with splash of white wine, red chili peppers, salt and black pepper then remove from heat. Garnish with leftover bacon crumbles and grated parmesan.
   
   Serve with warm bread and butter and be prepared to feel as cozy as a fleece hoodie on a chilly morning!

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Hope you enjoy this recipe! Feel free to try it and share! You can see how much my little Lucie enjoyed some of the leftovers (sans the liquid part) the other day!