bon appetit 🤌🏽

Hey everyone! 👋 Melissasauceda21 here, and I just had to share one of my all-time favorite dinner recipes with you: Soupa Toscana! When I say 'go-to,' I really mean it. This soup is pure comfort in a bowl, and it’s surprisingly easy to whip up, even on a busy weeknight. If you’re looking for something hearty, flavorful, and guaranteed to warm you right up, especially as the evenings get cooler, then this is the recipe for you. I first tried Soupa Toscana years ago and was instantly hooked. The blend of spicy Italian sausage, tender potatoes, fresh kale, and a creamy broth is just irresistible. Over time, I’ve perfected my own version that I think hits all the right notes. It’s perfect for feeding a crowd or just enjoying leftovers for lunch the next day (it tastes even better!). So, let’s get cooking! Here’s what you’ll need: 1 lb spicy Italian sausage (or mild, if you prefer less heat!) 6-8 slices bacon, chopped 1 large yellow onion, diced 4 cloves garlic, minced 8 cups chicken broth 4-5 medium russet potatoes, scrubbed and thinly sliced (I don’t even peel mine, easy peasy!) 1 cup heavy cream 4 cups fresh kale, stems removed and roughly chopped Salt and freshly ground black pepper to taste My super simple steps to Soupa Toscana perfection: Crisp up the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Don’t discard that delicious bacon fat! We’ll use it for the next step. Brown the sausage: Add the Italian sausage to the pot with the bacon fat. Break it up with a spoon and cook until it’s fully browned. Once cooked, drain off any excess grease and remove the sausage, setting it aside with the bacon. Sauté the aromatics: In the same pot, add the diced onion and cook until it’s softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Oh, the smell is just divine at this stage! Add the liquids and potatoes: Pour in the chicken broth and bring it to a simmer. Add your thinly sliced potatoes to the pot. Cook until the potatoes are tender – usually around 15-20 minutes. You can test them with a fork; they should be easily pierced. Bring it all together: Once the potatoes are tender, stir in the cooked Italian sausage and the heavy cream. Let it simmer gently for about 5 minutes to allow the flavors to meld beautifully. Don’t let it boil vigorously after adding the cream, or it might curdle. Finish with kale and bacon: Finally, add the chopped kale to the soup. Stir it in and cook just until it wilts, which only takes a couple of minutes. Season with salt and pepper to your liking. Ladle into bowls, top with the crispy bacon, and enjoy! Sometimes I even add a sprinkle of red pepper flakes for an extra kick. This Soupa Toscana recipe is such a crowd-pleaser, and honestly, it’s one of the reasons I love cooking so much. It’s simple, satisfying, and always brings a smile to everyone’s face. Give it a try this week and let me know what you think in the comments! Happy cooking, everyone! 💖