Zuppa Toscana (Olive Garden Copycat)

I interviewed at the Dorchester Community Health Center Tuesday. Three hours. I met with the medical director (Dr. Rashid, warm, direct, recovering-pediatrician-turned-community-medicine). I met with the nursing lead. I met with two patients by coincidence — they had been waiting to check out and started chatting with me in the hallway. I liked the place. It was busy. It was underfunded in the usual way. It was full of people who were there because they had made the choice to be there. I could see myself there.

Dr. Rashid called Thursday with an offer. I accepted Friday. I start January 8. Part-time to begin — twenty-four hours a week — with the option to go full-time when I am ready. They were generous with the offer. They know my situation. They know my specific skillset. They want me as much as I want them.

I called my mother. I called Meghan. I called Grace. I told them. They were relieved. I had been floating for three months. I am landing. I have a job. I have an income. I have a path.

I also registered for NP spring semester. I will take one course in the spring instead of my usual two, to manage the new job and the grief and the single parenting. The program is allowing it. They have been extraordinary throughout.

I made a soup this week. A chicken soup. Sean's soup. I have been making it weekly. The recipe is in my hands at this point. I do not think while I make it. It makes itself through me.

Sean’s soup — the one I have been making every week since fall — is a Zuppa Toscana. Sausage, potatoes, kale, cream. Nothing complicated. I made it the night after Dr. Rashid called, and again the night after I accepted the offer, and I will probably make it the Sunday before I start at Dorchester. It is the soup I make when I need to feel my hands doing something familiar and good, when the week has been too big to process all at once and I just need to stand at the stove and let something nourishing happen.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6

Ingredients

1 lb Italian sausage (mild or spicy), casings removed
4 slices bacon, chopped
1 medium yellow onion, diced
4 cloves garlic, minced
4 cups chicken broth
2 cups water
4 medium Russet potatoes, thinly sliced or cubed (about 1 lb)
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
2 cups fresh kale, stems removed and roughly chopped
1 cup heavy cream
Grated Parmesan, for serving (optional)

Instructions

Brown the sausage. In a large pot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it into crumbles, until browned and cooked through, about 6–8 minutes. Transfer to a plate and drain excess fat, leaving about 1 teaspoon in the pot.
Cook the bacon. Add the chopped bacon to the same pot and cook over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of drippings in the pot.
Sauté the aromatics. Add the diced onion to the pot and cook until softened, about 4 minutes. Add the garlic and red pepper flakes and cook for 1 minute more, stirring frequently.
Add broth and potatoes. Pour in the chicken broth and water. Add the sliced potatoes and a generous pinch of salt and pepper. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 12–15 minutes.
Return the sausage. Add the browned sausage back into the pot and stir to combine. Taste and adjust seasoning.
Add kale and cream. Stir in the kale and heavy cream. Simmer gently for 3–5 minutes, until the kale is wilted and the soup is heated through. Do not boil after adding the cream.
Serve. Ladle into bowls and top with reserved bacon crumbles and grated Parmesan if desired. Serve with crusty bread.

Nutrition (per serving)

Zuppa Toscana (Olive Garden Copycat) — The Soup That Makes Itself Through Me