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.
