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Zuppa Toscana Soup Recipe

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This recipe for Zuppa Toscana Soup is from The Family Cookbook Project, 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:  
1 lb Italian Sausage (mild or hot)
1 1/2 tsp red pepper flakes
1 large white onion
6 slices or more of bacon chopped
3 cloves garlic, minced
10 c chicken stock or broth
1 c heavy cream
3 large russet potatoes, peeled and chopped
3 c kale, washed and roughly chopped
2 carrots diced
salt and pepper, to taste
2 springs thyme (optional)
Directions:
Directions:
1.) In a large skillet, saute the Italian sausage with the red pepper flakes. Drain the excess fat, set aside.
2.) In a large soup pot, salute the bacon drain and remove after it is cooked. Leave the bacon fat in the bottom of the pot.
3.) Add the onion to the bacon fat with the garlic, salute until the onions are tender - about 5 minutes.
4.) Add the chicken stock or broth and bring to a boil.
5.) Add the potatoes and kale cook until soft, about 10 minutes
6.) Add in the heavy cream, sausage and bacon. Cook until the soup is heated. Season with salt and pepper
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Best soup ever! You can't get much better than bacon and potatoes

 

 

 

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