Zuppa Toscana


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Zuppa Toscana
Philip Bailey
This is one of my favorite things to eat. We
usually have it in the Fall or Winter. If you like
soup, give this one a try.
Yields: 8 servings
Ingredients
1 lb Italian sausage
1 tsp Crushed red pepper akes
4 slices Bacon, cut into 1/2 inch pieces
1 Large onion
1 head Garlic, minced
4 cups Chicken broth
4 cups Water
6 Potatoes
3 cups Kale, stripped and chopped
1 cup Heavy cream
Salt and pepper to taste
fl
Parmesan for serving
GF
Instructions
• In a large pot, over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove
bacon and leave about 1 tbsp oil in the pot.
• Add Italian sausage, (remove from casings if in links) breaking it up with your spatula and sauté until cooked
through (5 min). Remove sausage and set aside
• Finely dice onion and add to the pot. Sauté 5 min or until soft and golden then add minced garlic and sauté
1 min.
• Add broth and water and bring to boil. Add diced potatoes and cook 10-15 min or until easily pierced with a
fork.
• When the potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light
boil.
• Stir in 1 cup cream. Season to taste with salt and black pepper then remove from heat. Garnish with grated
parmesan.
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