Zuppa Toscana

• •
  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 lbs Italian Pork Sausage
• •
  4 oz Bacon
• •
  1 Yellow Onion(110g)
• •
  6 Garlic(18g)
• •
  0.5 cup Wine, White, Dry
• •
  2 Low Sodium Chicken Broth(1419g)
• •
  5 Potato, Russet, Baked, Flesh Only(780g)
• •
  1 Beef bouillon cube(4g)
• •
  0.5 tsp 1/2 teaspoon salt
• •
  0.3 tsp 1/4 teaspoon cracked pepper
• •
  1 tsp Fennel Seeds, Dried
• •
  1 tsp Red pepper flakes
• •
  1.5 cup Half and half cream
• •
  3 cup Kale
• •
  1 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

• •
  1 tbsp Cornstarch

Instructions

1. 1Brown the Italian pork sausage in a heavy-based pot or Dutch oven over medium-high heat, breaking it apart with a wooden spoon as it cooks, for 8–10 minutes until no longer pink and cooked through. Drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer the sausage to a plate.
2. 2Cook the pork bacon in the same pot over medium heat for 8–10 minutes until crispy and golden brown. Drain, leaving about 2 teaspoons of drippings in the pot. Transfer the bacon to the plate with the sausage.
3. 3Sauté the onion in the pot over medium heat for 4–5 minutes until soft and translucent. Add the fresh garlic and cook for 1 minute until fragrant.
4. 4Pour in the white wine and simmer over medium-high heat for 2–3 minutes until reduced by half. Add the low sodium chicken broth, beef bouillon cube, fennel seeds, red pepper flakes, salt, and cracked pepper. Bring to a boil over high heat.
5. 5Add the russet potatoes and boil over high heat for 9–12 minutes until fork-tender with no resistance when pierced.
6. 6Reduce heat to medium, stir in the half and half cream, cooked sausage, cooked bacon, and kale. Simmer for 2–3 minutes until the kale is wilted and tender.
7. 7Stir in the grated Parmesan and cornstarch mixed with 1 tablespoon water. Simmer for 1 minute until thickened to your preferred consistency.
8. 8Divide the soup evenly into 6 airtight containers while hot, leaving ½ inch of headspace. Cool to room temperature before sealing and refrigerating.