Zuppa Toscana

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  • Average
  • Average budget

Ingredients

  • 4 slices bacon, cut into small dice
  • 1 pound hot Italian sausage, ground or links with the casings removed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups (32 oz) chicken broth or stock
  • 3 cup Russet potatoes, cubed
  • sea or Kosher salt and fresh black pepper
  • 2 loose packed cups Kale, in bite size pieces
  • 1 cup heavy cream or 14 oz evaporated milk
  • Parmesan cheese, grated for serving

Preparation

Step 1

In a large soup pot or sauce pan, cook bacon over medium heat until crispy. Add sausage and break it a part as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute the onion.

Step 2

Push the sausage to the edges of the pot and add onion to center; saute until translucent; add garlic; saute until fragrant

Step 3

Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minutes or until potatoes are tender.

Step 4

Add kale and heavy cream. Bring to a simmer. Serve with Parmesan cheese and crusty bread.

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