Zuppa Toscana

20 mins
Serves 4
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Directions

  1. 1Cook bacon until crispy. Remove and set aside, draining grease.
  2. 2Cook bacon until crispy. Remove and set aside, draining grease.
  3. 3Cook bacon until crispy. Remove and set aside, draining grease.
  4. 4Cook sausage until browned. Remove and set aside.
  5. 5Cook sausage until browned. Remove and set aside.
  6. 6Cook sausage until browned. Remove and set aside.
  7. 7Sauté diced onion, Italian seasoning, red pepper flakes, salt, pepper until softened and fragrant.
  8. 8Sauté diced onion, Italian seasoning, red pepper flakes, salt, pepper until softened and fragrant.
  9. 9Sauté diced onion, Italian seasoning, red pepper flakes, salt, pepper until softened and fragrant.
  10. 10Add garlic and cook for 30 seconds.
  11. 11Add garlic and cook for 30 seconds.
  12. 12Add garlic and cook for 30 seconds.
  13. 13Stir in flour and cook for 1 minute.
  14. 14Stir in flour and cook for 1 minute.
  15. 15Stir in flour and cook for 1 minute.
  16. 16Add white wine, scraping brown bits from the bottom of the pot. Simmer for 2-3 minutes.
  17. 17Add white wine, scraping brown bits from the bottom of the pot. Simmer for 2-3 minutes.
  18. 18Add white wine, scraping brown bits from the bottom of the pot. Simmer for 2-3 minutes.
  19. 19Gradually pour in chicken broth, stirring after each addition.
  20. 20Gradually pour in chicken broth, stirring after each addition.
  21. 21Gradually pour in chicken broth, stirring after each addition.
  22. 22Add chicken bouillon, potatoes, and sun-dried tomatoes. Bring to a boil, then simmer until potatoes are fork-tender (about 10-15 minutes).
  23. 23Add chicken bouillon, potatoes, and sun-dried tomatoes. Bring to a boil, then simmer until potatoes are fork-tender (about 10-15 minutes).
  24. 24Add chicken bouillon, potatoes, and sun-dried tomatoes. Bring to a boil, then simmer until potatoes are fork-tender (about 10-15 minutes).
  25. 25Add kale, cooked bacon, sausage, cream, and Parmesan. Stir to combine.
  26. 26Add kale, cooked bacon, sausage, cream, and Parmesan. Stir to combine.
  27. 27Add kale, cooked bacon, sausage, cream, and Parmesan. Stir to combine.
  28. 28Serve topped with fresh Parmesan, a squeeze of lemon juice, and more crumbled bacon.
  29. 29Serve topped with fresh Parmesan, a squeeze of lemon juice, and more crumbled bacon.
  30. 30Serve topped with fresh Parmesan, a squeeze of lemon juice, and more crumbled bacon.

Ingredients

  • 1 lb bacon
  • 1 lb bacon
  • 1 lb bacon
  • 1 lb hot Italian sausage
  • 1 lb hot Italian sausage
  • 1 lb hot Italian sausage
  • 7 oz sun-dried tomatoes in oil
  • 7 oz sun-dried tomatoes in oil
  • 7 oz sun-dried tomatoes in oil
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp red pepper
  • 1 tsp red pepper
  • 1 tsp red pepper
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 6 cups chicken broth
  • 6 cups chicken broth
  • 6 cups chicken broth
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1.5 lbs Yukon gold potatoes
  • 1.5 lbs Yukon gold potatoes
  • 1.5 lbs Yukon gold potatoes
  • 2 cups kale
  • 2 cups kale
  • 2 cups kale
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 0 Parmesan cheese
  • 0 Parmesan cheese
  • 0 Parmesan cheese
  • 0 lemon juice
  • 0 lemon juice
  • 0 lemon juice

Equipment

large potpaper towels