Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Tuscan Soup

Home / Recipes / Tuscan Soup

Print Recipe
 TUSCAN SOUP
February 12th - February 16th
Course Main Dish
Cuisine Italian
Servings
6-8 Servings
Ingredients
Tuscan Soup
  • 2 tsp olive oil
  • 1 lb. Italian Sausage links sliced into half moons
  • 4 oz. bacon diced, about 4 slices
  • 1 small yellow onion chopped
  • 3 cans chicken broth 14.5 oz.
  • 2 cups water
  • 1 1/2 lbs. Russet potatoes peeled & diced
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp fennel seeds slightly crushed
  • Salt and freshly ground black pepper
  • 2 cups half-and-half
  • 1 1/2 cups packed chopped kale
  • Finely shredded Romano cheese for serving optional
Garlic Rubbed Grilled Cheese - MASTERS RECIPE
  • 2 slices sourdough bread
  • 1-2 garlic cloves minced
  • 1/2 tbsp butter
  • 1 tbsp Parmesan cheese, grated
  • 2 tbsp Italian cheese blend, shredded
Course Main Dish
Cuisine Italian
Servings
6-8 Servings
Ingredients
Tuscan Soup
  • 2 tsp olive oil
  • 1 lb. Italian Sausage links sliced into half moons
  • 4 oz. bacon diced, about 4 slices
  • 1 small yellow onion chopped
  • 3 cans chicken broth 14.5 oz.
  • 2 cups water
  • 1 1/2 lbs. Russet potatoes peeled & diced
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp fennel seeds slightly crushed
  • Salt and freshly ground black pepper
  • 2 cups half-and-half
  • 1 1/2 cups packed chopped kale
  • Finely shredded Romano cheese for serving optional
Garlic Rubbed Grilled Cheese - MASTERS RECIPE
  • 2 slices sourdough bread
  • 1-2 garlic cloves minced
  • 1/2 tbsp butter
  • 1 tbsp Parmesan cheese, grated
  • 2 tbsp Italian cheese blend, shredded
Instructions
Tuscan Soup
  1. Heat olive oil in a large non-stick saucepan over medium-high heat. Add diced bacon to saucepan, and sauté 3 minutes, stirring occasionally. Add diced onions, garlic and sauté until bacon is cooked through and onions are translucent, about 3 - 5 minutes.
  2. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. Bring soup just to a boil then reduce heat to medium-low. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.
Garlic Rubbed Grilled Cheese - MASTERS RECIPE
  1. Rub both sides of bread with garlic, spread butter on outsides of bread. Place cheese in the middle and fry until cheese has melted.