Recipes

Rachael's Tuscan Soup

by Rachael Ray 3:00 AM, February 27, 2018

Aired February 27, 2018

Serves 4
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

Preparation

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.

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