Zuppa Toscana

Name: Zuppa Toscana
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 pound ground Italian sausage; 1/2 teaspoon crushed red pepper ((more to taste)); 6 slices bacon, cooked and cut into pieces; 1/2 large onion, diced; 1 tablespoon minced garlic; 8 cups chicken broth ((I like better than Bouillon chicken base)); 3-4 medium potatoes, peeled and thinly sliced (see Note); 1 cup heavy cream; 5 cups kale, coarsley chopped (spinach can be substituted)

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 8

Author : Christy Denney

zuppa toscana zuppa toscana recipe

Ingredients

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1 pound ground Italian sausage1/2 teaspoon crushed red pepper ((more to taste))6 slices bacon, cooked and cut into pieces1/2 large onion, diced1 tablespoon minced garlic8 cups chicken broth ((I like better than Bouillon chicken base))3-4 medium potatoes, peeled and thinly sliced (see Note)1 cup heavy cream5 cups kale, coarsley chopped (spinach can be substituted)

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Instructions

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Step 1

Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain, remove from pan, and set aside. The purpose of removing it from the pan is to not boil it in the broth.

Step 2

Add the bacon and cook until browned. Remove from pan and set aside for later.

Step 3

Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.

Step 4

Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale and bacon into the soup a couple of minutes before serving.