Zuppa Toscana

• Serves: 6

• Contributor: Mike Crute Sr

Ingredients

• 16 oz spicy Italian sausage
• 1 lb of bacon
• 1 large onion, diced
• 2-3 cloves of garlic, minced
• 28 oz low-sodium chicken broth
• 3 cups water
• 5 medium russet potatoes, thinly sliced
• 1 tsp crushed red pepper flakes (optional)
• Salt and pepper (optional)
• 4 cups chopped kale
• 12 oz cup heavy whipping cream
• Parmesan cheese

Instructions

1. Brown sausage in a large pot or dutch oven.
2. Remove sausage with a slotted spoon and set aside.
3. Cook bacon until crisp, crumble bacon into small pieces.
4. Add bacon to pot
5. Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
6. Stir in minced garlic and cook for 1 minute, stirring frequently.
7. Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
8. Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.
9. Continue cooking until potatoes are tender, about 10 minutes.
10. Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.
11. Stir in the heavy cream and let heat through.
12. Ladle soup into bowls and serve with Parmesan cheese.

CategoryRecipesSoup