my zuppa toscana

good ingredients make a big difference.

I know that's a rather obvious statement, but I've only really had it sink in over the last six months or so. and nothing proved it to me more than when I made this soup. it was jolting.

when we were dating, just kids 18, 19, 20 years old, steve and I used to go to olive garden from time to time. to us, that was a great meal since we could afford very little back then.

we don't go there any more now (though as mentioned some time back, I still buy their bottles of salad dressing here and there), but there was a soup they had that steve used to love. a meat and potato cream soup called zuppa toscana.

when I first began to cook in earnest a few years back, I decided I would try to make this for him. if you google it, you can find numerous recipes for the restaurant soup. it's not like it's a secret, nor is it difficult in the least.

so I made it three or four times. it was alright. it didn't seem particularly thrilling, though he appreciated that I attempted to replicate it for him. I haven't made it in probably two years, but steve mentioned it the other day and I thought... okay, I can make it again... but I can make it much, much better. the ingredients would be fresher, of higher quality and, thanks to experience, more beautifully prepared.

old ingredients:

packaged italian sausage
slab bacon or bacon bits
white onion
garlic puree
russet potatoes
chicken bouillon with a quart of water
kale

new ingredients:

claro's italian sausage (duh - I mention this place so often my sister actually called from florida and got me $50 worth of gift certificates there for my birthday last week)

claro's pancetta, brown onion and four cloves of minced garlic

russet potatoes

chicken broth, preferably homemade, and fresh green chard instead of kale, not pictured separately.

the end result? astounding.

I have to tell you. I am really, really proud of this recipe. I basically took what I consider, no offense intended, a mediocre americanized italian menu item... and turned it into something fantastic. this soup was gone in two days flat. we had unexpected guests, a couple, the first night I made it and they thoroughly enjoyed it. and after lunch and dinner the next day, it was demolished. it was seriously delicious. the best way to put it is that, unlike its previous incarnations, it had true depth of flavor. a winner and a keeper. I may not have come up with the original method, but I feel like this soup is mine. :)

Zuppa Toscana

Ingredients

1 pound fresh, ground Italian sausage
1½ tsp crushed red pepper
1 large diced brown onion
¼ pound to ½ pound of pancetta
3 or 4 cloves of garlic, minced
1 quart organic or homemade chicken broth
1 cup heavy cream
1 pound sliced Russet potatoes (about 3 large potatoes)
¼ of a bunch of green chard, or as much or as you like, chopped
fresh ground pepper

Directions

Saute Italian sausage and crushed red pepper in large pot. Drain excess fat and refrigerate while you prepare other ingredients. In the same pot, saute pancetta, onions and garlic for approximately 15 minutes or until the onions are soft. Add the chicken broth to the onions, pancetta and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in the sausage. Add chard just before serving. Top with a small amount of fresh ground pepper.

Makes 6-8 servings