Herbal Tuscan Soup

6 servings | 40 minutes 

INGREDIENTS

• 1 tbsp SY Herbal Blend olive oil, plus more for drizzling
• 1 lb hot or mild Italian sausage, casings removed
• 4 slices bacon, diced
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 3-4 medium russet potatoes, washed and sliced
• 6 cups low-sodium chicken broth
• 1 bunch kale, stems removed and chopped
• ½ cup heavy cream
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving 

DIRECTIONS

1. Heat a large pot or Dutch oven over medium heat. Add the diced bacon and cook until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, reserving about 1 tablespoon of bacon grease in the pot.

2. Add the Italian sausage to the pot and cook until browned, using a wooden spoon to break it up as it cooks. Once cooked, transfer the sausage to the plate with the bacon.

3. Add the tablespoon of SY Herbal Blend olive oil to the pot with the remaining bacon grease (use discretion based off amount rendered). Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

4. Add the sliced potatoes and chicken broth to the pot. Bring the mixture to a low boil, then reduce the heat, cover, and simmer for 15 minutes, or until the potatoes are fork-tender.

5. Stir in the chopped kale and cook for 5 to 10 minutes until wilted.

6. Turn off the heat. Add the heavy cream, cooked sausage, and bacon to the soup. Season with salt and pepper to taste.

7. Ladle the soup into bowls. For a true Tuscan finish, drizzle with olive oil and garnish with grated Parmesan cheese. 

Suggestion: Serve with crusty bread or top with homemade croutons (toss your favorite bread in SY Herbal, Garlic or Arbequina olive oil and bake at 375 degrees for 15-20 minutes - salt lightly before baking and after to taste).