Zuppa Toscana Copycat
Course: SoupServings
8
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourPair this soup with some French bread or breadsticks. You won’t regret it.
Ingredients
4 slices bacon, diced
1 lb ground Italian sausage or pork
1 large yellow onion, diced
4 cloves garlic, minced
4 cups chicken stock
3 cups russet potatoes, peeled and cubed
3/4 tsp salt
1/4 tsp pepper
2 cups kale, chopped
1 cup heavy cream or half and half
Parmesan cheese for topping, if desired
Directions
- In a large pot over medium heat, cook the bacon until crispy. Drain. Add and brown the sausage. Remove the meat from the pan but reserve 1 tablespoon of grease to sauté the onion.
- Sauté the onion until translucent. Add the garlic and sauté until fragrant. Add the meat back in.
- Stir in the stock and potatoes. Season with salt and pepper to taste.
- Simmer 20 minutes or until potatoes are tender.
- Add kale and heavy cream. Bring to a simmer.
- Serve topped with parmesan cheese, if desired.
