The weather shifted last week and for a brief couple of days it started to feel like the first little twinges of fall were in the air. I haven't experienced a fall in the south in over 5 years and I have literally ached for it! Experiencing the changing of the leaves, wearing ALL the cozy sweaters, and indulging in giant bowls of this Zuppa Toscana Soup paired with a crisp glass of J. Lohr Estates Riverstone Chardonnay alongside some of our closest friends are all items on my fall bucket list!
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Soup season is our FAVORITE season for entertaining and it's literally right around the corner! There is something so rewarding about cooking up a big pot of soup and inviting our friends and family to share a hearty meal with us. Soup is the ultimate comfort food for fall entertaining as far as I am concerned. For the most part soup is pretty easy to cook and is one of those dishes that just keeps getting better the longer the flavors have to develop. This means you can prep most soups well in advance of your gathering, leaving you valuable time to actually visit with your guests.
One of the first soups I ever fell in love with was this Italian sausage and potato soup, otherwise known as Zuppa Toscana Soup. This soup has all the basics, lots of hot Italian sausage, crispy bacon, tender potatoes, a hefty dose of cream with a few handfuls of greens. It's simple and rustic, but is pure bliss for your tastebuds. I love to pair a hearty soup like this with a glass of J. Lohr Estates Riverstone Chardonnay. While the soup is rich and creamy with a hint of heat this wine is perfectly light and floral.
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PrintZuppa Toscana Soup
Since I have vegetarians at most of our gatherings, I like to make a little something for them too when I'm hosting - my Pasta e Fagioli Soup pairs perfectly with this Zuppa Toscana soup and J. Lohr Estates Riverstone Chardonnay as well.
- Prep Time: 20 minutes
- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
1 pound bulk hot Italian sausage
¾ teaspoon crushed Aleppo pepper, or if you like it really spicy red pepper flakes
4 slices of bacon, cut into ½ inch pieces
1 large white onion, diced
2 large garlic cloves, minced
2 quarts chicken broth
4 medium sized Russet potatoes, scrubbed clean and cut into cubes
1 cup heavy cream
1 bunch Tuscan or Lacinato kale, ribs removed, leaves sliced into ribbons
¼ teaspoon freshly grated nutmeg
To serve: pair giant bowls of this Zuppa Toscana with crusty bread and chilled glasses of J. Lohr Estates Riverstone Chardonnay
Instructions
In a large Dutch oven over medium-high heat cook the Italian sausage and Aleppo pepper. Cook until crumbling and browned, no longer pink, about 10-15 minutes. Drain any excess grease and set aside.
Reduce the heat to medium. Cook the bacon in the same Dutch oven until crisp, about 12 minutes. Drain, leaving a tablespoon of drippings in the bottom of the pan with the bacon. Add the onions and garlic to the pan and cook until softened and translucent, about 5 minutes.
Pour the broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the shredded kale into the soup right before serving. One the kale is wilted add the nutmeg. Serve immediately.
Notes
Not a fan of the heat?! That's ok! Simply use mild Italian sausage and omit the pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 334
- Sugar: 3.8 g
- Sodium: 1118.8 mg
- Fat: 20.7 g
- Carbohydrates: 29.2 g
- Protein: 9.9 g
- Cholesterol: 56.5 mg
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