Name: Easy Zuppa Toscana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tablespoon Olive Oil (or butter); 1/2 medium Onion (diced (about 1 cup)); 4 cloves Garlic (minced); 1 pound Raw Italian Sausage (casings removed); 5 medium Russet Potatoes (diced into 1/2 inch cubes); 4 cups Kale or Spinach (loosely chopped); 4 cups Chicken Broth; 2 cups Water (or more chicken broth); 1/3 cup Heavy Cream; 1/3 cup Crumbled Bacon (about 6 slices cooked * see footnote); Salt and Black Pepper (to taste)

1

Heat a 4-quart soup pot over medium heat. Add OLIVE OIL and heat until shimmering.

2

Add ONION and GARLIC; sauté until tender, stirring as needed.

3

Add SAUSAGE; cook until browned, breaking it up as it cooks.

4

Stir in POTATOES, KALE, CHICKEN BROTH, and WATER.

5

Bring to a boil; reduce heat and simmer until the POTATOES are fork-tender, about 15 minutes. Mash a few POTATOES into the broth for a creamier texture. The soup will also thicken more as it cools.

6

Stir in CREAM and BACON. Add more KALE (or SPINACH), if desired. Season with SALT and PEPPER to taste. Serve warm.

7

To store, cool completely and refrigerate in an airtight container up to 5 days, or freeze up to 90 days.

Easy Zuppa Toscana

Ingredients

11 Ingredients

Instructions

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