Zuppa Toscana Soup
There’s nothing better than a hot, steamy bowl of rich creamy soup on a cold wintery night. This soup is so filling with sausage, bacon and potato, it’s a meal all by itself. Served with a crusty loaf of freshly baked sourdough bread, satisfies even the heartiest of appetites. And it has kale, so it’s healthy right? Well, at least a little bit.
This recipe serves at least 8 depending on serving size.
Ingredients
1-pound Italian Chicken or Pork Sausage 2 large Russet Potatoes cut into ½ inch cubes 1 Tablespoon Extra Virgin Olive Oil 1 large, sweet Onion 2 Garlic Cloves 4 Slices Cooked Bacon ½ teaspoon Salt ¼ teaspoon Black Pepper
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2 Cups packed Kale 8 oz Chicken Broth 2 Tablespoons Flour 2 Tablespoons Butter 4 Cups Whole Milk 1/3 Cup Cream 1 Cup sliced Carrots 2 Tablespoons Chopped parsley
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Putting it all Together
Cube potatoes into ½ inch pieces and soak in water to prevent browning. Sauté sausage and onions until browned then remove from pan. Make a roux by adding the flour and butter to the same pan and mixing with a flat spatula. Add garlic, salt, pepper, red pepper, potatoes and carrots and sauté for just another minute or two. Add broth and cook till potatoes and carrots are done. Add milk, cream, kale and cook for just another minute. Top with crumbled bacon fresh parsley and parmesan cheese.
Cook the bacon on a parchment paper lined cookie sheet in the oven at 450 degrees for 15 minutes. The bacon is crispy and discard the parchment paper with the bacon grease for quick clean up. Bon Appetit!
