Name: BEST Zuppa Toscana
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb ground spicy Italian sausage ((mild can be substituted)); 8 slices bacon, diced ((divided)); 1 medium yellow onion, peeled and diced; 2 cloves garlic (minced); 2 Tbsp flour ((cornstarch can be substituted)); 32 oz chicken stock; 4 large russet potatoes, peeled and diced into 1/2 inch pieces; 1 cup heavy cream; 1/2 bunch kale (a couple of handfuls) (de-stemmed and torn into bite sized pieces); Salt and pepper, (to taste); Pinch of red pepper flakes. (optional)

1

Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.

2

Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.

3

Add onion to pot and cook 5 minutes, adding garlic the last minute.

4

Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.

5

Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.

6

Taste and season with salt, pepper and red pepper flakes if desired. Top with remaining bacon and enjoy!

BEST Zuppa Toscana

Ingredients

11 Ingredients

Instructions

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