Saint Lucifer Style Zuppa Toscano
1 1/2 tablespoons of extra virgin olive oil
1 lb. mild italian sausage (4 links), casing removed
8 slices of bacon, cut to small pieces
1/2 large onion, diced
4 cloves of garlic, minced with garlic press
4 cups chicken broth, we use Goya packets or similar
1/4 tsp. kosher salt and 1/2 tsp. black pepper to taste
4 medium golden (yukon) potatoes finely sliced, about 1/8" thick. Use a mandolin if available
4 cups kale, roughly chopped. You can sub spinach or escarole
3 cups water
1 cup milk, 2% or more
1/4 cup grated Parmesan cheese, extra for garnish
Add olive oil to a medium-high heat Dutch oven pot, or large pot.
Brown the sausage in pot with ½ teaspoon of St. Lucifer Habanero Spice #11, breaking up sausage to small-medium chunks, not bits. Remove sausage with a slotted spoon and set aside.
Add bacon to pot and cook until crispy, at low-medium heat.
Stir in chopped onion. Cook for 3 minutes or until onions are translucent, leaving stove at low-medium heat.
Add in minced garlic and cook for 1 minute, stirring to not burn the garlic.
Add chicken broth, ½ teaspoon St. Lucifer Habanero Spice #11, salt and pepper.
Add sliced potatoes and cooked sausage to the pot and bring to a simmer over medium heat.
Continue cooking until potatoes start to soften, about 5-10 minutes.
Add kale or kale substitute to the soup.
Add water and simmer for an additional 10 minutes, stirring occasionally, making sure potatoes are tender and starting to break apart.
Stir in the milk and Parmesan cheese, let heat through.
Ladle soup into bowls and serve with Parmesan cheese, serve hot.
Leftovers store well in refrigerator for 2-3 days or freeze for up to 2 months.
Download Printable Recipe Here