Zuppa Toscana
This hearty soup is so good in the cold winter months. Enjoy!
Ingredients
- 1 pound Italian sausage spicy or not, your choice
- 6 slices bacon diced
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons flour
- 32 ounces chicken stock
- 2 large russet potatoes approx. 1 1/2 pounds
- 1 cup heavy cream
- 1/2 bunch kale or as much as you want
- salt & pepper to taste
- shaved parmesan
Instructions
- Heat a large dutch oven or heavy bottomed soup pot over medium high heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.
- Fry bacon in residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1-2 Tb of bacon grease.
- Add onion to the pot and cook 10 minutes, adding garlic the last minute.
- Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.
- Gently boil about 10 minutes, or until potatoes are fork-tender. Add in cooked sausage, bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.
- Taste and season with salt and pepper. Top with shaved parmesan and enjoy!
Notes
This Zuppa Toscana is hearty and flavorful, filled with sausage, potatoes, and kale in a creamy broth. If you're in the mood for more comforting foods, try my Roasted Corn Soup or Creamy Tuscan Sausage Pasta. Interested in why adding vegetables to meals is so important? Learn about the benefits of healthy eating from the CDC.
