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