Zuppa Toscana

In just a few short weeks spring will be in the air here in East Texas and that means I have a small window of opportunity remaining in which to savour my favorite soups and dream up a few new ones too. Spring is the most beautiful time of year here, even if it does arrive waayyy to early for my taste. Last week I whipped up a standard favorite, Chicken Tortilla Soup, and attempted a new one - my version of this Zuppa Toscana. Sometimes found on the menu at Italian restaurants, this spicy sausage soup is sure to have a reoccurring spot on our menu, despite the fact it's a little too spicy for my little guys - resulting in a need for a second option to satisfy their appetites - but Zuppa Toscana is worth it nonetheless.

Zuppa Toscana

2 lbs. ground italian sausage (I used 1 lb. hot and 1 lb. mild)

1 Tbs. olive oil

4 white onions diced

6 slices bacon, cooked crisp and chopped

5 cloves of garlic, chopped

5 cans chicken broth

3 cups heavy cream

8 cups potatoes, cubed with skins left on

1-2 bunches kale, chopped (greens only, discard center stalks)

1 bunch italian parsley, chopped

1 cup fresh grated parmesan

Saute sausage in the bottom of a large stock pot. Drain the fat and set aside. In the bottom of the same pot, add 1 Tbs. olive oil and sauté onions, garlic and potatoes until onions are soft. Add chicken stock and chopped bacon; bring to a boil and simmer until potatoes are soft, about 20 minutes. Turn off heat and immediately add kale, sausage, heavy cream, parmesan, and parsley. Stir together - serve hot with some with thick slices of toasted italian bread. Enjoy!

I spy a foodie photog - can you see me?

Bolognese

On a recent trip to NYC, I tried the bolognese for the first time. I did a superficial, ADHD level of research and I don't know if this comes anywhere close to that memorable New York penne bolognese, but it has definitely become a hit in our home. In the above picture, I made it with rigatoni, but we've made it with farfalle and penne as well.

Bolognese

1 Tbs. olive oil

4 oz. bacon, diced

1 1/2 cups chopped yellow onions

3/4 cup finely diced carrots

1/4 cup finely diced celery

1 Tbs. minced garlic

1 tsp. salt

1/2 tsp. ground pepper

2 bay leaves

1/2 dried thyme

1 tsp. dried oregano

1 lb. ground pork

1 lb. ground italian sausage

1 6oz. can tomato paste

1 1/2 cups red wine

2 (14.5 oz.) cans crushed tomatoes in their juice

1 (14.5 oz.) can tomato sauce

1/4 cup heavy cream

3 Tbs. chopped fresh parsley

1 lb. pasta of your choice, cooked to package directions

In a large pot, heat the oil over med-high heat. Add the bacon and cook, stirring until browned and the fat is rendered, 4-5 minutes. Add the onions, carrots and celery, cooking until soft, about 4-5 minutes. (note: I place the onion, carrots and celery in my food processor and pulse until very finely chopped). Add the garlic, salt, pepper, bay leaves, thyme, oregano and cook, stirring about 1 minute. Add the pork and sausage, cooking until no longer pink, about 5 minutes. Add the tomato paste, stirring for 1-2 minutes. Add the wine, stirring to deglaze the pan and remove any browned bits sticking to the bottom of the pan and until half of the liquid is evaporated, about 2 minutes. Add the tomatoes and their juices, the tomato sauce and bring to a boil. Reduce the heat to med-low and simmer, stirring occasionally to keep the sauce from sticking to the bottom of the pan and until the sauce is thickened and flavorful, about 1 hour. Add the cream and parsley, stir well, simmer for 2 minutes more then discard bay leaves and serve over hot pasta. Enjoy!