Soup is always a good idea, especially on a windy, chilly, Chicago day. Typically, Zuppa Toscana has bacon, but Marissa and I decided that the Italian sausage was enough meat for one soup. I’ve added it as an option in the recipe below, so you do you. Another change to the classic soup is my addition of diced tomatoes. I felt as though the soup needed a bit more color and tomatoes are always a win for me.

Zuppa Toscana

• 1 tablespoon olive oil
• 1 pound mild Italian sausage
• 1 medium onion, peeled and diced
• 3 cloves garlic, peeled and minced
• 3 russet potatoes, peeled and chopped
• 1/2 teaspoon dried oregano
• Pinch of crushed red pepper flakes
• 6 cups chicken broth
• 15-ounce can diced tomatoes with their juices
• Kosher salt and freshly ground black pepper, to taste
• 1/2 bunch kale, tough center stems removed and leaves chopped
• 1 cup half and half
• Cooked and crumbled bacon and/or freshly grated Parmesan, optional

Squeeze the sausage out of their casings. Discard casings.

Heat a large soup pot over medium heat, when hot, add olive oil, swill around the pot and then add the sausage. Cook, stirring frequently until sausage is lightly browned, about 5 minutes, making sure to crumble the sausage as it cooks.

Use a slotted spoon to transfer the sausage to a plate.