Zuppa Toscana
Directions
- 1In a large pot, cook the bacon until crispy.
- 2Remove the bacon and set it aside, draining most of the grease.
- 3Cook the sausage in the same pot until browned and cooked through.
- 4Remove the sausage and set it aside.
- 5Add 1 tablespoon of sun-dried tomato oil to the pot, then add the diced onion, Italian seasoning, red pepper flakes, salt, and pepper.
- 6Sauté until the onions are softened and fragrant, about 5 minutes.
- 7Add the minced garlic and cook for another 30 seconds.
- 8Stir in the flour and cook for 1 minute.
- 9Deglaze the pot with white wine, scraping up any brown bits from the bottom of the pan.
- 10Gradually pour in the chicken broth, making sure it's nice and mixed after each addition.
- 11Add the chicken bouillon, potatoes, and sun-dried tomatoes.
- 12Bring to a boil and simmer for about 15 minutes until your potatoes are fork-tender.
- 13Throw in some kale, your cooked sausage, and your cooked bacon.
- 14Pour in your cream and add a little bit of Parmesan cheese.
- 15Stir to combine.
- 16Serve and enjoy.
Ingredients
- 1 lb bacon
- 1 lb hot Italian sausage
- 7 oz jar sun-dried tomatoes in oil, julienned
- 1 yellow onion, diced
- 1 tsp Italian seasoning
- 1 tsp red pepper
- salt
- pepper
- 6 cloves garlic, minced
- 2 tbsp flour
- 0.5 cup dry white wine
- 6 cups chicken broth
- 1 tsp chicken bouillon
- 1.5 lbs Yukon gold potatoes, cut into bite-sized pieces
- 2 cups kale
- 1 cup heavy cream
- Parmesan cheese, grated
- 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.
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