Zuppa Toscana
Ingredients
-
4
slices
bacon
-
1
pound
hot Italian sausage
-
½
cup
onion
-
2½
teaspoons
minced garlic
-
¾
pound
Russet potatoes
-
6
cups
chicken broth
-
to taste
salt
-
to taste
pepper
-
1
cup
heavy cream
-
1
bunch
kale
-
2
tablespoons
chopped parsley
Instructions
- Cook the bacon in a large pot until crispy, then remove and reserve it.
- Drain most of the grease, leaving about 2 teaspoons in the pot.
- Add the sausage to the pot and cook until browned, then add the onion and cook until softened.
- Stir in the garlic and cook for 30 seconds, then drain excess grease.
- Add the sliced potatoes, chicken broth, salt, and pepper, and bring to a simmer.
- Cook until the potatoes are tender, about 15-20 minutes.
- Stir in the cream and kale, cooking until the kale is wilted.
- Top with reserved bacon and parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
502
Total fat
31g
Total carbohydrates
16g
Total protein
17g
Sodium
665mg
Cholesterol
118mg
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