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Zuppa Toscana




Source of Recipe


Unknown


List of Ingredients




4 slices bacon, diced
1 lb round Italian sausage (hot or mild)
1 lg onion, diced
4 cloves garlic, minced
4 c (32 oz) chicken broth or stock
3 c potatoes, cubed
¾ tsp salt (or to taste)
¼ tsp pepper (or to taste)
2 c kale, loose packed, cut into bite-sized pieces
1 c heavy cream (or 14 oz can evaporated milk)
Parmesan cheese, grated, for serving

Recipe



In a large soup pot or sauce pan, cook bacon over medium heat until crispy. Add sausage, and break it apart as it cooks. Once sausage is browned and crumbled, drain off the grease, leaving a tablespoon or two to saute the onion.

Push the sausage to the edges of the pan and add onion to center; saute until translucent, then add garlic and saute until fragrant.

Stir in broth and potatoes, season with ¾ tsp salt and ¼ tsp pepper, simmer for about 20 minutes or until potatoes are tender.

Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed. Serve topped with Parmesan cheese and a crusty bread.