Zuppa Toscana

30 mins
Serves 1
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Directions

  1. 1Chop the bacon.
  2. 2Chop the bacon.
  3. 3Chop the bacon.
  4. 4Fry the bacon in a pan until crispy.
  5. 5Fry the bacon in a pan until crispy.
  6. 6Fry the bacon in a pan until crispy.
  7. 7Remove the crispy bacon from the pan and set it aside.
  8. 8Remove the crispy bacon from the pan and set it aside.
  9. 9Remove the crispy bacon from the pan and set it aside.
  10. 10Remove most of the bacon grease from the pan, leaving only some.
  11. 11Remove most of the bacon grease from the pan, leaving only some.
  12. 12Remove most of the bacon grease from the pan, leaving only some.
  13. 13Add Italian sausage to the pan and fry until very well cooked and crispy.
  14. 14Add Italian sausage to the pan and fry until very well cooked and crispy.
  15. 15Add Italian sausage to the pan and fry until very well cooked and crispy.
  16. 16Remove the Italian sausage from the pan and set aside.
  17. 17Remove the Italian sausage from the pan and set aside.
  18. 18Remove the Italian sausage from the pan and set aside.
  19. 19Add butter, chopped onion, and minced garlic to the same pan and sauté.
  20. 20Add butter, chopped onion, and minced garlic to the same pan and sauté.
  21. 21Add butter, chopped onion, and minced garlic to the same pan and sauté.
  22. 22Peel and dice Yukon gold potatoes.
  23. 23Peel and dice Yukon gold potatoes.
  24. 24Peel and dice Yukon gold potatoes.
  25. 25Add the diced potatoes to the pan with the sautéed onion and garlic.
  26. 26Add the diced potatoes to the pan with the sautéed onion and garlic.
  27. 27Add the diced potatoes to the pan with the sautéed onion and garlic.
  28. 28Pour chicken stock into the pan with the potatoes, onion, and garlic.
  29. 29Pour chicken stock into the pan with the potatoes, onion, and garlic.
  30. 30Pour chicken stock into the pan with the potatoes, onion, and garlic.
  31. 31Bring to a boil and cook for 10-15 minutes until the potatoes are fork-tender.
  32. 32Bring to a boil and cook for 10-15 minutes until the potatoes are fork-tender.
  33. 33Bring to a boil and cook for 10-15 minutes until the potatoes are fork-tender.
  34. 34Add heavy cream to the soup.
  35. 35Add heavy cream to the soup.
  36. 36Add heavy cream to the soup.
  37. 37Add Italian seasoning, salt, black pepper, and a dash of nutmeg to the soup.
  38. 38Add Italian seasoning, salt, black pepper, and a dash of nutmeg to the soup.
  39. 39Add Italian seasoning, salt, black pepper, and a dash of nutmeg to the soup.
  40. 40Add the cooked Italian sausage back into the soup.
  41. 41Add the cooked Italian sausage back into the soup.
  42. 42Add the cooked Italian sausage back into the soup.
  43. 43Add shredded Parmesan cheese to the soup.
  44. 44Add shredded Parmesan cheese to the soup.
  45. 45Add shredded Parmesan cheese to the soup.
  46. 46Add chopped kale to the soup.
  47. 47Add chopped kale to the soup.
  48. 48Add chopped kale to the soup.
  49. 49Stir everything together and let it thicken for about 10 minutes.
  50. 50Stir everything together and let it thicken for about 10 minutes.
  51. 51Stir everything together and let it thicken for about 10 minutes.
  52. 52Serve the soup in a bowl.
  53. 53Serve the soup in a bowl.
  54. 54Serve the soup in a bowl.
  55. 55Garnish with crispy bacon bits, more Parmesan cheese, and fresh parsley.
  56. 56Garnish with crispy bacon bits, more Parmesan cheese, and fresh parsley.
  57. 57Garnish with crispy bacon bits, more Parmesan cheese, and fresh parsley.

Ingredients

  • 10 oz chopped bacon
  • 10 oz chopped bacon
  • 10 oz chopped bacon
  • 1 lb Italian ground sausage
  • 1 lb Italian ground sausage
  • 1 lb Italian ground sausage
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 5 cups chicken broth
  • 5 cups chicken broth
  • 5 cups chicken broth
  • 4 Yukon gold potatoes
  • 4 Yukon gold potatoes
  • 4 Yukon gold potatoes
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 4 cups kale
  • 4 cups kale
  • 4 cups kale
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tbsp Italian seasoning
  • 1 tbsp Italian seasoning
  • 1 tbsp Italian seasoning
  • 0.125 tsp nutmeg
  • 0.125 tsp nutmeg
  • 0.125 tsp nutmeg
  • 0.25 cup Parmesan cheese
  • 0.25 cup Parmesan cheese
  • 0.25 cup Parmesan cheese
  • 3 tbsp parsley
  • 3 tbsp parsley
  • 3 tbsp parsley

Equipment

panladleknifecutting boardfork

Tips

  • Add a dash of nutmeg for extra flavor.
  • Let the soup thicken for about 10 minutes before serving.