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Zuppa Toscana Soup Recipe

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This recipe for Zuppa Toscana Soup is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 strips thick-cut bacon, cut into 1/2 inch pieces
1 lb. sweet Italian sausage
4-5 russet potatoes (about 2 1/2 lbs.), unpeeled and cut into 1/2 inch cubes.
3 cloves garlic, minced
1 small white onion, diced
pinch of red pepper flakes
salt and pepper
6 c. chicken broth
6 c. curly kale, chopped
3/4 c. heavy cream
1 t. white wine vinegar
Directions:
Directions:
Cook bacon in Dutch oven over med-high heat until crisp, about 6 minutes. Set bacon aside, cook sausage in bacon drippings until brown, breaking up into small pieces. Transfer to plate.

Add potatoes, garlic and onion to drippings and cook 6-8 minutes. Season with the crushed red pepper flakes, salt and pepper. Add the broth, increase the heat to high and bring to a boil. Reduce heat to med-low and simmer until the potatoes are tender, 12-15 minutes.

Add kale, cream, bacon and sausage and cook over medium heat until the kale is tender, about 5 minutes. Stir in the vinegar just before serving.

 

 

 

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