Zuppa Toscana
Category
Soup
Cook Time
35 minutes
In between all the holiday sweets and treats, Pat loves to indulge in soup and is so excited to share this new Zuppa Toscana recipe with you! Loaded with sausage, bacon, kale & potatoes, this soup is bound to be a family favorite! It comes together quickly and Pat thinks you should make this soup to keep you warm all winter long!
Author: Jamie Eggerling
Ingredients
2 slices chopped bacon
1 pound Italian sausage
1 large shallot or half small onion, diced
2 cloves garlic, minced
1 quart chicken broth
1 large russet potato, stubbed and sliced
2-3 cups chopped kale
1 cup half & half or milk
1/4 cup grated Parmesan
Salt & pepper to taste
Directions
Cook chopped bacon in Dutch oven. Remove bacon and set aside on paper towel to drain. Leave about 1/2 tablespoon of bacon grease
Brown sausage in same pan
Add in shallots & garlic and cook for 2-3 minutes until translucent and fragrant
Blot out any remaining grease with paper towel
Add in chicken broth and potatoes, bring to a simmer, and cover. Cook 15-20 minutes until potatoes are for tender
Season with 1/2 teaspoon of salt & pepper
Add in half & half, kale, and grated Parmesan. Allow to heat through for a few minutes
Serve with extra Parm & bacon crumbles
Enjoy!