The BEST Zuppa Toscana Recipe

 

INGREDIENTS

Servings: 9 bowls

  • 1 lb Hot Italian Sausage

  • 1/2 lb Bacon, chopped

  • 10 large Garlic Cloves, minced or pressed

  • 1 medium Onion, finely diced

  • 6 cups low sodium Chicken Broth, (48 oz)

  • 4 cups Water, (32 oz)

  • 5 medium Baker Potatoes, thinly sliced and quartered

  • 1 Kale bundle, leaves stripped and chopped (6 cups)

  • 1 1/4 cup Heavy Cream

  • Salt and Black Pepper to taste

  • 2 tsp Red Pepper Flakes

  • Shaved Parmesan Cheese to serve

 

INSTRUCTIONS

  • In a large pot, add Italian sausage, breaking it up with a spatula, and sauté until browned (5-7 mins). Move sausage to paper towels or a plate and remove excess oil, leaving 1 Tbsp of oil in the pot.

  • Add chopped bacon to the same pot and cook until browned. Remove bacon to the paper towel or plate.

  • Finely dice onion and add to the pot. Saute 5 min or until soft. Then, add minced garlic and saute for 1 minute, or until fragrant.

  • Add 6 cups of broth and 4 cups of water, and bring to a boil. Add potatoes and cook for 15 minutes or until easily pierced with a fork.

  • When potatoes are nearly done, add the chopped kale, bacon, and cooked sausage and bring everything to a light boil.

  • Stir in the heavy cream and bring to a boil. Add the red pepper flakes and season to taste with salt and black pepper. Remove from heat. Garnish with shaved parmesan.

 
 
 
Madeline BajczykComment