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Zuppa Toscana Soup

Ingredients
  

  • 1 pound Italian sausage
  • 1 1/2 teaspoon red pepper flakes
  • 1 large white onion diced
  • 4 slices bacon chopped
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 2 cups Water
  • 1 cup Heavy cream
  • 3 large Russet potatoes peeled and chopped
  • 3 cups Kale washed and roughly chopped
  • Salt and pepper to taste

Instructions
 

  • 1. In a medium skillet, saute the Italian sausage with the red pepper flakes. Drain excess fat, set aside.
  • 2. In a large soup pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender-about 5 minutes.
  • 3. Add the chicken broth and water. Bring to a boil.
  • 4. Add the potatoes and cook until soft, about 30 minutes.
  • 5. Add in the heavy cream and sausage and cook until the soup is heated.
  • 6. Stir in the chopped kale. Season with salt and pepper. Serve hot.