Zuppa Toscana
2 tsp Olive oil
1 lb sweet Italian sausage (not hot), casings removed if using links
5 slices of thick bacon, sliced into ¼ inch slices
1 c. yellow onion, finely chopped
2 cloves garlic, finely minced
3 cans (14.5 oz each) low-sodium chicken broth
2 c. Water
1.5 lbs russet potatoes
1 ½ tsp granulated sugar
½ tsp fennel seeds
2 tsp salt (if using the regular chicken broth, taste before adding any salt)
½ tsp black pepper
1 c. heavy whipping cream
2 c. Kale, washed and chopped into small bite-size pieces with heavy stems removed
Romano cheese, grated for topping
Wash and peel potatoes. Cut in half lengthwise, then make ⅛ inch slices. Set aside in a pan of cool water until ready to cook.
Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels leaving 1 tsp fat in pan, set sausage aside. Add diced bacon (being sure to separate pieces from each other if you stacked them when slicing) to fat in saucepan, return to heat and sauté 5 minutes, stirring occasionally.
Add diced onions and garlic to bacon in saucepan and sauté mixture until bacon is cooked through (not crisp) and onions are tender, about 5 minutes longer.
Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. Bring soup just to a boil then reduce heat to medium-low. Cover saucepan and simmer 25 - 30 minutes, stirring occasionally, until potatoes are tender. Some of the potatoes will dissolve to thicken the soup. When soup is almost done, stir in kale and cooked sausage. Cook for a few more minutes until kale is tender. Use a spoon or ladle to remove excess fat from top of soup if desired. Add heavy cream. Serve warm topped with grated Romano cheese.
