Zuppa Toscana
By amylk103
Rate this recipe
0/5
(0 Votes)
0 Picture
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
Details
Level of difficulty Average
Cost Average budget
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.
You'll also love
-
Instant Pot Minestrone Soup
5/5
(13 Votes)
-
Loaded Cranberry Bacon Cheese Ball
5/5
(2 Votes)
-
Low Fat Mushroom Soup
4.8/5
(32 Votes)
-
Autumn Salad
4.7/5
(30 Votes)
-
Manicotti
4.7/5
(6 Votes)
-
better than sex chicken
4.6/5
(66 Votes)
-
Hot and Sour Soup
5/5
(1 Votes)
Chef Tips and Tricks
Three Cheese Baguette
You'll drool over this 3 cheese, bacon-wrapped baguette.
INGREDIENTS
- Blue cheese
- Cheddar cheese
- Mozarella
- 1 baguette
- Sun-dried tomatoes
- Bacon
METHOD
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!
Review this recipe