Recipe: Zuppa Toscana

• Prep time: 30 min
• Cook time: 1 hour

This recipe is heavily inspired by Cheryl Malik’s recipe on 40 Aprons. This soup is heart-warming, filling, and delicious.

Sausage Dry-Rub Ingredients:

• 1 pound ground chicken
• 1½ teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoon fresh chopped parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• ¼ teaspoon ground fennel seed optional
• pinch dried oregano
• pinch dried thyme

Soup Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 medium white or yellow onion diced
• 3 tablespoons garlic minced (6 cloves)
• 4 medium yellow potatoes diced into small pieces
• 4 cups chicken stock
• 1 bunch kale with stems removed and leaves chopped (4-6 cups)
• 1 can coconut milk
• Handful of grated pecorino romano or parm
• Salt and pepper to taste

Instructions:

Mix all of the dry seasoning in a bowl and massage your ground chicken with the spice mixture. It might seem like a lot of seasoning but it will also flavor the soup. Put this in the fridge at least 1 hour before cooking and up to 24 hours.

In a Dutch oven or heavy-bottomed medium pot over medium-high heat, add the olive oil and sausage and cook. Use a wooden spoon to break up the pieces. When browned and cooked through, drain and set aside.

Keep the oil from the chicken in the pot and stir in the onions for a few minutes. You might need 1-2 more tablespoons of olive oil. Add the garlic a few minutes later; cook until onions and garlic are soft and carmelized, about 12-15 minutes.

Toss in the potatoes and coat them with the camelized onions and garlic for a minute. Pour the chicken broth into the Dutch oven and bring to a boil over high heat. Boil until fork tender, about 10-15 minutes. Stir occasionally.

Reduce the heat to medium and stir in the coconut milk, the cooked sausage for about 5 minutes. Add the kale into the soup just before serving and cook 3-5 more minutes, it should be bright green and soft.

Serve immediately with a crusty piece of bread and a heavy sprinkle of pecorino romano.