Zuppa Toscana by
Ingredients
• 1 lb spicy Italian sausage
• ˝ lb bacon, chopped
• 7 cups water
• 3 chicken flavored bouillon cubes
• 2 large russet potatoes, scrubbed clean and cubed
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 2 cups kale, chopped
• 1 cup heavy whipping cream
• Salt and pepper to taste
Instructions
1. In a large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
2. In the same large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
3. Sauté the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Sauté until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften.
4. Add the sausage, bacon, 7 cups water, cream, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.
5. Add kale 15 min or so before being done
2. In the same large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
3. Sauté the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Sauté until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften.
4. Add the sausage, bacon, 7 cups water, cream, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.
5. Add kale 15 min or so before being done