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copycat zuppa toscana

4.9

(75)

www.foodnetwork.com
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Cook Time: 40 minutes

Total: 1 hours, 10 minutes

Servings: 12

Ingredients

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Instructions

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Step 1

Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.

Step 2

Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.

Step 3

Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

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