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RECIPE

Rachael’s Tuscan Soup

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

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.

Rachael Ray