| If you were able to join us in February, you would have tasted Linda's delicious homemade Zuppa Toscana Soup. We asked for the recipe and Linda was happy to share it. Enjoy! Homemade Zuppa Toscana Soup Bacon, potatoes and Italian sausage come together to make this a hearty soup that warms the soul. |
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
- 12 slices bacon, sliced
- 2 lbs Johnsonville All Natural Ground Mild Italian Sausage
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 1 teaspoon minced garlic
- 10 cups chicken broth
- 5 large russet potatoes, thinly sliced (I used a mandolin to get even slices. I also left the skin on the potatoes because that is how my local restaurant serves it, plus the skin is filled with nutrients)
- 1 bunch kale, leaves torn from stem and chopped
- 2 cups heavy cream
- Freshly ground black pepper and salt, to taste
Instructions
- In a large skillet over medium high heat, cook bacon until brown and crispy; transfer to paper towel-lined plate and set aside.
- In the same skillet, add ground Italian sausage and cook until evenly browned. Drain excess grease and set aside.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic. Cook for about 3 minutes, stirring frequently, until onions are translucent. Add chicken broth and bring to a boil. Carefully add in potatoes and cook for about 10 minutes, or until they are tender.
- Stir in cooked sausage. Add chopped kale and stir. It will cook down a little as you stir. Once it's cooked down, stir in bacon. Stir in heavy cream, and season with freshly ground black pepper, and salt, if needed
