Zuppa Toscana
Directions
- 1Cook bacon until crispy. Remove and set aside, draining grease.
- 2Cook sausage until browned. Remove and set aside.
- 3Sauté diced onion, Italian seasoning, red pepper flakes, salt, pepper until softened and fragrant.
- 4Add garlic and cook for 30 seconds.
- 5Stir in flour and cook for 1 minute.
- 6Add white wine, scraping brown bits from the bottom of the pot. Simmer for 2-3 minutes.
- 7Gradually pour in chicken broth, stirring after each addition.
- 8Add chicken bouillon, potatoes, and sun-dried tomatoes. Bring to a boil, then simmer until potatoes are fork-tender (about 10-15 minutes).
- 9Add kale, cooked bacon, sausage, cream, and Parmesan. Stir to combine.
- 10Serve topped with fresh Parmesan, a squeeze of lemon juice, and more crumbled bacon.
Ingredients
- 1 lb bacon
- 1 lb hot Italian sausage
- 7 oz sun-dried tomatoes in oil
- 1 yellow onion
- 1 tsp Italian seasoning
- 1 tsp red pepper
- 0 salt
- 0 pepper
- 6 cloves garlic
- 2 tbsp flour
- 0.5 cup dry white wine
- 6 cups chicken broth
- 1 tsp chicken bouillon
- 1.5 lbs Yukon gold potatoes
- 2 cups kale
- 1 cup heavy cream
- 0 Parmesan cheese
- 0 lemon juice
Equipment
large potpaper towels
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