Zuppa Toscana
Servings: 8
Calories: 483kcal
Ingredients
- 8 strips bacon
- 1 pound sweet Italian sausage
- 2 large russet potatoes, scrubbed clean and sliced into ¾-inch pieces
- 1 medium onion, medium dice
- 4 cloves garlic, minced about 2-3 teaspoons
- 1/2 teaspoon red pepper flakes or an amount of your choosing
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups chopped kale
- 1 cup heavy whipping cream
Instructions
- In a Dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside to drain on paper towels.
- In the same Dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces. While reserving 2-4 tablespoons fat, remove sausage and drain on paper towels. Set aside.
- Leave two tablespoons of rendered fat in the Dutch oven. Sauté the potatoes, onion, garlic, and red pepper flakes in the rendered bacon fat over medium or medium low heat. Sauté until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften.
- Add the bacon, sausage, chicken broth, salt, and pepper to the pot. Simmer until the potatoes are tender. Stir in kale and cream. Heat until warm throughout.
Notes
- Sautéing the potatoes, onion and garlic in the rendered bacon fat adds depth of flavor to the soup.
- The chicken stock can be replaced by 6 cups of water and 6 bouillon cubes. Salt will need to be reduced.
- Serve with breadsticks and a salad. Try one of these breadstick recipes: Quick and Easy Breadsticks or Better Than Olive Garden Breadsticks.
Nutrition
Calories: 483kcal | Carbohydrates: 21g | Protein: 15g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 95mg | Sodium: 1523mg | Potassium: 680mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1013IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 2mg