Skillet Zuppa Toscana
- Yield 6 servings
- Prep 15 minutes
- Cook 35 minutes
Skillet Zuppa Toscana sits in the Soups section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 cup raw cashews
- 3 bacon slices, cut crosswise into ¼-inch pieces
- 1 pound bulk Italian sausage
- 1 large onion, finely chopped
- Diamond Crystal kosher salt
- 4 garlic cloves, minced
- 2 yukon gold potatoes, cut into small cubes (about ½ pound)
- 4 cups chicken broth
- 1 bunch Tuscan kale, stemmed and finely chopped
- Freshly ground black pepper
- 1 tablespoon lemon juice
Method
Set the cashews in a medium bowl and cover with boiling water for at least 15 minutes.
Tip off and rinse the cashews. Set the drained cashews in a high-powered blender, along with 1 cup of water. Puree on high speed until smooth and creamy. You’ll end up with 1¾ cups cashew cream. Keep nearby or keep in the fridge for up to 3 days.
Turn the sliced bacon into a large saucepan and cook over a medium burner. Slowly render the bacon until the grease is released and the bits get crunchy (about 10 to 15 minutes). Move the crunchy bacon bits to a paper towel lined platter and keep nearby.
Tip in the Italian sausage to the bacon grease and cook, breaking it up, until it is no longer pink. Use a slotted spoon to move the cooked sausage to another plate.
Lift all the oil except for 2 tablespoons. Turn in the chopped onion, along with a sprinkle of salt. Leave stirring occasionally, until the onions are softened, about 8 to 10 minutes.
Stir in the minced garlic and cook until fragrant. Tip in the potatoes and pour in the chicken broth. Increase the heat to high to bring the broth to a boil.
Tip in the kale to the soup and decrease the heat to maintain a gently bubble. Continue simmering the soup until the potatoes are fork-tender and the kale is softened, about 10 minutes.
When the vegetables are ready, return the cooked pork sausage to the pot.
Tip the cashew cream into the soup and stir well to combine.
Taste for seasoning and some freshly cracked black pepper and add more salt if needed. Stir in the lemon juice. Taste and add more lemon juice, if needed.
Ladle into bowls and top with crispy bacon bits. Enjoy!
Kitchen notes
- Instant Pot instructions: You can cook the bacon bits on the sauté function and keep nearby.
- Turn in the bulk sausage and onions and cook until the sausage is no longer pink.
- Stir in the garlic, potatoes, broth, and kale and cook under high pressure for 3 minutes.
