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Zuppa Toscana

Zuppa Toscana

Author Isis

Ingredients

  • 1 lb Italian sausage casings removed
  • 4 slices bacon cut into small pieces
  • 1 cup onion chopped
  • 4 cloves garlic minced
  • 1/2 teaspoon fennel crushed
  • 1/4 teaspoon red pepper flakes
  • 4 russet baking potatoes sliced
  • 4 cups chicken stock
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups kale chopped
  • 1 cup heavy cream room temperature

Instructions

  1. Chop the sausage into small pieces and brown in large soup pot
  2. Remove the sausage from the pot and set aside
  3. Add the bacon to the pot and cook until crispy
  4. Stir in the onions add cook until translucent
  5. Add garlic, fennel and red pepper flakes and cook for about a minute
  6. Put the sausage back in the pot along with the potatoes
  7. Add the chicken stock and enough water to cover everything
  8. Bring to a boil, reduce heat, cover and simmer about 15 minutes, until potatoes are tender
  9. Add the kale and heavy cream
  10. Cover and cook another 10 - 15 minutes