Rachael's Tuscan Soup

Tuscan Soup

Let’s talk about Tuscan Soup, shall we? If you’re craving something that’s both cozy and packed with bold flavors, this is it. This soup is like a warm, savory hug in a bowl. We’re talking about hearty sausage, crispy pancetta, rich chicken stock, and a little kick from the chili flakes. Plus, there’s kale, so you can tell yourself it’s healthy (we won’t tell anyone about the half-and-half). Top it off with garlic-charred bread and a sprinkle of cheese—this is basically a bowl of comfort you can’t mess up. It’s like you’re sitting in a Tuscan villa, sipping wine and eating soup, except you’re probably at home in your sweatpants, and no one’s judging you for it. The sausage and pancetta bring savory depth, the potatoes add comfort, and the kale? Well, it’s the health boost you didn’t know you needed. Top it all off with that rich, cheesy finish—and don’t forget the garlic bread, because life is too short to skip the carbs.

Cook's Tip: Don’t skip the Parm rind! It’s the secret ingredient that takes this soup from good to wow. And if you want to feel even fancier, throw some chili flakes on top for a little extra heat.

Ingredients

  • 3 tablespoons extra-virgin olive oil (EVOO)

  • 1 pound loose hot Italian sausage

  • ¼ pound pancetta, finely diced

  • 1 onion, finely chopped

  • 4 cloves garlic, chopped

  • Salt and pepper

  • 1 teaspoon fennel seeds (1/3 palm full)

  • 1 scant teaspoon sugar

  • 2 quarts chicken stock

  • 1 chunk rind of Parmigiano-Reggiano cheese

  • 2 large potatoes, peeled, halved lengthwise, and sliced into ½-inch-thick half-moons

  • 1 bunch flat-leaf/lacinato kale, stemmed and shredded into 1-inch pieces

  • 2 cups half-and-half

  • Nutmeg, to taste

  • Charred bread, rubbed with cut garlic, EVOO, and flaky sea salt

  • Grated Locatelli Romano or Parmigiano-Reggiano cheese, to serve

  • Chili flakes, to serve

Directions

Heat a large Dutch oven over medium-high heat with 2 tablespoons olive oil. Add sausage, brown and crumble, then remove to plate to drain. Add another tablespoon of olive oil to the pan, add the pancetta and render for 2-3 minutes. Add onion and garlic, season with salt, pepper, fennel seeds and sugar, reduce heat a bit and cook onions 5 minutes, stirring occasionally. Add stock, rind and potatoes, bring soup to boil and cover, then simmer 15-20 minutes until potatoes are tender. Uncover soup and wilt in kale, add half-and-half and turn off heat. Season with nutmeg to taste and adjust salt. Remove rind. Serve soup in shallow bowls with charred bread and pass cheese and chili flakes alongside.