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Zuppa Toscana
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Zuppa Toscana

Servings 4 -6

Ingredients
 

  • 4 slices of bacon cut into 1/2 inch pieces
  • 1 pound Italian sausage cut into bite size pieces
  • 1 tablespoon butter
  • 1 medium white onion diced (3/4 cup)
  • 2 garlic cloves minced
  • 3 russet potatoes peeled & cubed into bite size pieces
  • 4 cups chicken broth
  • 2 cups kale roughly chopped
  • 1 cup heavy cream
  • Shredded Parmesan cheese for garnish

Instructions

  • Heat large skillet over medium high heat. Add bacon pieces and cook until brown and crispy. Remove to paper towel lined plate.
  • Add the Italian sausage and cook until browned, about 5-7 minutes.
  • In a stockpot over medium heat, melt butter and add onion. Cook for about 5 minutes. Add garlic, cook for about 30 seconds.
  • Turn heat to medium high and add potatoes and cover with chicken broth. Bring to a boil.
  • Reduce heat to medium and bring to a simmer for 10 minutes. Add kale and sausage and cook for 10 minutes.
  • Remove from heat and stir in heavy cream.
  • Garnish with bacon and Parmesan cheese.

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