Zuppa Toscana

There is something sacred about soup on the stove. This recipe was designed with farm stand gatherings, cold Bend mornings, and full tables in mind. It carries that slow simmer comfort that makes a house feel like home. We created it to be rich but balanced, flavorful without overpowering, simple enough to make again and again. This is the kind of recipe you print once and keep tucked inside your favorite cookbook. The kind you pass along. The kind that becomes yours.

Ingredients

• 1.5 pounds mild Italian sausage, ground
• 1/2 teaspoon crushed red pepper flakes (or 1 1/2 teaspoons if you like it spicy)
• 1 large white onion, diced
• 1 small package organic bacon bits (approximately 1/2 cup)
• 2 teaspoons garlic powder
• 10 cups water or equivalent chicken broth
• 5 chicken bouillon cubes
• 1 cup organic half and half or whipping cream
• 5 Yukon Gold potatoes, sliced very thin with peel left on
• Fresh kale, generous handfuls, chopped

Instructions

In a large pot, sauté the sausage with red pepper flakes for 10–15 minutes until browned and fully cooked. Drain excess fat and set aside.

In the same pot, sauté bacon bits, onion, and garlic powder over low to medium heat for about 15 minutes until onions are soft and translucent.

Add water and bouillon cubes. Bring to a boil.

Add sliced potatoes and cook until tender, checking regularly to avoid overcooking.

Stir in cream, chopped kale, and cooked sausage. Bring back to a gentle boil.

Remove from heat and serve warm.