Menu Enter a recipe name, ingredient, keyword...

Over 20,000 delicious recipes!

Connect via Facebook Close search

Zuppa Toscana

By amylk103

Google Ads
Rate this recipe 0/5 (0 Votes)
Zuppa Toscana 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

Review this recipe

Zuppa Toscana Turkey Carcass Italian Soup