Zuppa Toscana
Directions
- 1Chop the bacon.
- 2Fry the bacon in a pan until crispy.
- 3Remove the crispy bacon from the pan and set it aside.
- 4Remove most of the bacon grease from the pan, leaving only some.
- 5Add Italian sausage to the pan and fry until very well cooked and crispy.
- 6Remove the Italian sausage from the pan and set aside.
- 7Add butter, chopped onion, and minced garlic to the same pan and sauté.
- 8Peel and dice Yukon gold potatoes.
- 9Add the diced potatoes to the pan with the sautéed onion and garlic.
- 10Pour chicken stock into the pan with the potatoes, onion, and garlic.
- 11Bring to a boil and cook for 10-15 minutes until the potatoes are fork-tender.
- 12Add heavy cream to the soup.
- 13Add Italian seasoning, salt, black pepper, and a dash of nutmeg to the soup.
- 14Add the cooked Italian sausage back into the soup.
- 15Add shredded Parmesan cheese to the soup.
- 16Add chopped kale to the soup.
- 17Stir everything together and let it thicken for about 10 minutes.
- 18Serve the soup in a bowl.
- 19Garnish with crispy bacon bits, more Parmesan cheese, and fresh parsley.
Ingredients
- 10 oz chopped bacon
- 1 lb Italian ground sausage
- 2 tbsp butter
- 0.5 onion
- 3 garlic cloves
- 5 cups chicken broth
- 4 Yukon gold potatoes
- 2 cups heavy cream
- 4 cups kale
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp Italian seasoning
- 0.125 tsp nutmeg
- 0.25 cup Parmesan cheese
- 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.
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