Zuppa Toscana w/ Salmon

Ingredients 

• 1 lb salmon, cut into bite-sized pieces 

• 1½ lbs Yukon gold potatoes, diced 

• 1 yellow onion, chopped 

• 4–8 garlic cloves, minced

• 12 oz bacon, chopped; reserve some cooked bacon for topping 

• 2 tbsp all-purpose flour 

• 6 cups chicken broth 

• 1 tsp Better Than Bouillon roasted garlic base 

• 1 (7 oz) jar sun-dried tomatoes, drained; reserve a little oil for cooking 

• 1 cup heavy cream 

• 1 bunch dino kale, stems removed and leaves chopped 

• ½ cup freshly grated Parmesan cheese, plus more for topping 

• Extra virgin olive oil or reserved sun-dried tomato oil, as needed

Instructions

1. In a large Dutch oven or pot over medium-low heat, cook the chopped bacon until crisp. Remove and set aside, reserving some for topping. Drain off the excess grease, leaving about 1½ tablespoons in the pot.

2. Season the salmon with salt, pepper, and smoked paprika. Increase the heat to medium, add the salmon, and cook for about 2 minutes. Remove and set aside. It will finish cooking in the soup.

3. Keep about 2 tablespoons of fat in the pot, adding a little extra virgin olive oil or reserved sun-dried tomato oil to make up the difference if needed. Add the onions and sauté for 2–3 minutes, until starting to soften. If the pot looks dry, add a small splash of oil. Add the garlic and cook for another 30–60 seconds.

4. Stir in the flour and cook for 1–2 minutes, stirring frequently. Slowly pour in ½ cup of chicken broth, stirring and scraping up any browned bits from the bottom of the pot.

5. Gradually stir in the remaining broth. Add the roasted garlic Better Than Bouillon, potatoes, garlic powder, onion powder, Italian Style Soffritto, and salt and pepper to taste.

6. Bring to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender.

7. Stir in the heavy cream, drained sun-dried tomatoes, salmon, bacon, Parmesan, and kale. Gently simmer for about 5 minutes, or until the salmon is cooked through and the kale is wilted. Taste and adjust the seasonings as needed.

8. Spoon into bowls and top with some Calabrian chili crisp, the reserved bacon, and more Parmesan.