Ingredients:

  • 1 lb Spicy Italian Sausage (Casings removed)
  • 4 oz Streaky Bacon or Pancetta (Diced small)
  • 1 tbsp Good Quality Olive Oil (optional)
  • 1 medium Yellow Onion (Finely diced)
  • 4 cloves Garlic Cloves (Minced or crushed)
  • 6 cups Chicken Stock (Low Sodium)
  • 1/2 tsp Dried Red Pepper Flakes (Adjust to taste)
  • 5 lbs Yukon Gold Potatoes (Washed, thinly sliced)
  • 4 cups (packed) Fresh Tuscan Kale (Cavolo Nero), ribs removed and chopped
  • 1 cup Heavy Cream (Double Cream)
  • Salt and Freshly Ground Black Pepper (To taste)
  • Freshly Grated Parmesan Cheese (For garnish, optional)

Instructions:

  1. Brown the Sausage: In a large Dutch oven, crumble and brown the Italian sausage over medium-high heat until fully cooked through (about 5–7 minutes). Use a slotted spoon to transfer the sausage to a paper-towel-lined bowl, reserving the rendered fat in the pot.
  2. Crisp the Bacon: Add the diced bacon or pancetta to the same pot and cook until crisp. Remove the bacon with a slotted spoon and reserve with the sausage. If the pot has less than 2 tablespoons of fat remaining, add a splash of olive oil.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the pot and sauté gently until soft and translucent (about 5 minutes). Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant.
  4. Simmer the Potatoes: Add the thinly sliced potatoes and the chicken stock to the pot. Bring the mixture to a boil, then immediately reduce the heat to maintain a steady simmer. Cook uncovered for 15–20 minutes, or until the potatoes are fork-tender. Lightly mash a few potato slices against the side of the pot to naturally thicken the broth.
  5. Finish the Soup: Stir the reserved cooked sausage and bacon back into the soup. Pour in the heavy cream and stir gently to combine. Heat the soup through without allowing it to boil.
  6. Stir in Kale: Add the chopped kale, stirring until it wilts down and brightens in colour (about 3–4 minutes). Taste and adjust seasoning with salt and pepper as needed.
  7. Serve: Ladle the hot Zuppa into bowls. Garnish generously with freshly grated Parmesan cheese and a final drizzle of good quality olive oil, if desired.