Zuppa Toscana Soup
Ingredients
The soup
-
2
tsp
olive oil
-
1
lb
Italian sausage
-
4
oz
bacon
-
1
cup
chopped yellow onion
-
3
14.5 oz cans
low-sodium chicken broth
-
1
cup
water
-
1½
lbs
russet potatoes
-
1½
tsp
granulated sugar
-
½
tsp
fennel seeds
-
to taste
salt and freshly ground black pepper
-
2
cups
half and half
-
1½
cups
packed chopped kale
For serving
-
to taste
finely shredded Romano cheese
Instructions
- Heat olive oil in a large non-stick saucepan over medium-high heat and crumble sausage into 1-inch pieces, cooking until browned.
- Remove sausage and drain on paper towels.
- In the same saucepan, add diced bacon and sauté for 3 minutes, then add diced onions and cook until translucent.
- Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt, and pepper; bring to a boil.
- Reduce heat and stir in the cooked sausage, cover, and simmer until potatoes are nearly tender.
- Add kale and continue to simmer until both potatoes and kale are tender.
- Stir in half and half, warm through, and remove excess fat if desired.
- Serve warm topped with Romano cheese if desired.
Nutrition Facts (estimated)
Servings
6
Calories
606
Total fat
43g
Total carbohydrates
32g
Total protein
19g
Sodium
791mg
Cholesterol
99mg
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