Sometimes it’s beautiful to see the beauty in creating a simple yet delicious meal for two. With the cold bite in the air, leaves falling, and holiday decor going up, I spent the day making my favorite soup Zuppa Toscana and paired it with my favorite Angels & Cowboys Rose, which happens to be my absolute favorite Rose! I consider it my year round go-to.

Classic Zuppa Toscana

• 1 pound spicy Italian ground sausage 
• 1/2 pound bacon, diced
• 4 tablespoons butter
• 1 white onion, diced
• 1 tablespoon minced garlic
• 8 cups chicken broth
• 1 pound baby potatoes cut in half
• 3 teaspoons salt – or more to taste
• 1 teaspoon black pepper
• 2 cups heavy cream
• 4 cups chopped kale
• 1 tsp. Red pepper flakes, optiona;l
• Parmesan to top

Instructions

1. In a largepot saute the sausage for 5-6 minutes until almost browned. Then add the diced bacon. Cook until the sausage is browned and the bacon is crisp. Strain the fat out and set the sausage and bacon mixture aside.

2. In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute. 

3. Add chicken broth, baby potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, heavy cream, and red pepper flakes. Add sausage and bacon mixture. Serve garnished with grated parmesan cheese and a glass of Rose!