Zuppa Toscana

35 mins
Serves 1
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Directions

  1. 1In a large pot, cook the bacon until crispy.
  2. 2In a large pot, cook the bacon until crispy.
  3. 3In a large pot, cook the bacon until crispy.
  4. 4Remove the bacon and set it aside, draining most of the grease.
  5. 5Remove the bacon and set it aside, draining most of the grease.
  6. 6Remove the bacon and set it aside, draining most of the grease.
  7. 7Cook the sausage in the same pot until browned and cooked through.
  8. 8Cook the sausage in the same pot until browned and cooked through.
  9. 9Cook the sausage in the same pot until browned and cooked through.
  10. 10Remove the sausage and set it aside.
  11. 11Remove the sausage and set it aside.
  12. 12Remove the sausage and set it aside.
  13. 13Add 1 tablespoon of sun-dried tomato oil to the pot, then add the diced onion, Italian seasoning, red pepper flakes, salt, and pepper.
  14. 14Add 1 tablespoon of sun-dried tomato oil to the pot, then add the diced onion, Italian seasoning, red pepper flakes, salt, and pepper.
  15. 15Add 1 tablespoon of sun-dried tomato oil to the pot, then add the diced onion, Italian seasoning, red pepper flakes, salt, and pepper.
  16. 16Sauté until the onions are softened and fragrant, about 5 minutes.
  17. 17Sauté until the onions are softened and fragrant, about 5 minutes.
  18. 18Sauté until the onions are softened and fragrant, about 5 minutes.
  19. 19Add the minced garlic and cook for another 30 seconds.
  20. 20Add the minced garlic and cook for another 30 seconds.
  21. 21Add the minced garlic and cook for another 30 seconds.
  22. 22Stir in the flour and cook for 1 minute.
  23. 23Stir in the flour and cook for 1 minute.
  24. 24Stir in the flour and cook for 1 minute.
  25. 25Deglaze the pot with white wine, scraping up any brown bits from the bottom of the pan.
  26. 26Deglaze the pot with white wine, scraping up any brown bits from the bottom of the pan.
  27. 27Deglaze the pot with white wine, scraping up any brown bits from the bottom of the pan.
  28. 28Gradually pour in the chicken broth, making sure it's nice and mixed after each addition.
  29. 29Gradually pour in the chicken broth, making sure it's nice and mixed after each addition.
  30. 30Gradually pour in the chicken broth, making sure it's nice and mixed after each addition.
  31. 31Add the chicken bouillon, potatoes, and sun-dried tomatoes.
  32. 32Add the chicken bouillon, potatoes, and sun-dried tomatoes.
  33. 33Add the chicken bouillon, potatoes, and sun-dried tomatoes.
  34. 34Bring to a boil and simmer for about 15 minutes until your potatoes are fork-tender.
  35. 35Bring to a boil and simmer for about 15 minutes until your potatoes are fork-tender.
  36. 36Bring to a boil and simmer for about 15 minutes until your potatoes are fork-tender.
  37. 37Throw in some kale, your cooked sausage, and your cooked bacon.
  38. 38Throw in some kale, your cooked sausage, and your cooked bacon.
  39. 39Throw in some kale, your cooked sausage, and your cooked bacon.
  40. 40Pour in your cream and add a little bit of Parmesan cheese.
  41. 41Pour in your cream and add a little bit of Parmesan cheese.
  42. 42Pour in your cream and add a little bit of Parmesan cheese.
  43. 43Stir to combine.
  44. 44Stir to combine.
  45. 45Stir to combine.
  46. 46Serve and enjoy.
  47. 47Serve and enjoy.
  48. 48Serve and enjoy.

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 jar sun-dried tomatoes in oil, julienned
  • 7 oz jar sun-dried tomatoes in oil, julienned
  • 7 oz jar sun-dried tomatoes in oil, julienned
  • 1 yellow onion, diced
  • 1 yellow onion, diced
  • 1 yellow onion, diced
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp red pepper
  • 1 tsp red pepper
  • 1 tsp red pepper
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 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, cut into bite-sized pieces
  • 1.5 lbs Yukon gold potatoes, cut into bite-sized pieces
  • 1.5 lbs Yukon gold potatoes, cut into bite-sized pieces
  • 2 cups kale
  • 2 cups kale
  • 2 cups kale
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • Parmesan cheese, grated
  • Parmesan cheese, grated
  • Parmesan cheese, grated
  • lemon juice
  • lemon juice
  • lemon juice

Equipment

large potwooden spoontongspaper towelladle

Tips

  • For garnish, you can top with fresh Parmesan, a squeeze of lemon juice, and more crumbled bacon.
  • Make sure to scrape up any brown bits from the bottom of the pot after adding the white wine.