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Zuppa Toscona Recipe

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This recipe for Zuppa Toscona is from The Baier Family 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:  
16 oz spicy Italian sausage
8 slices of bacon
½ large onion diced
2-3 cloves of garlic minced
28 oz low-sodium chicken broth
3 cups water
5 medium russet potatoes thinly sliced
1 tsp crushed red pepper flakes optional
Salt and pepper optional
4 cups chopped kale
1 cup heavy whipping cream
Parmesan cheese
Directions:
Directions:
1. Brown sausage in a large pot or dutch oven.
2. Remove sausage with a slotted spoon and set aside.
3. Cut bacon into small pieces.
4. Add bacon to pot and cook until crispy.
5. Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
6. Stir in minced garlic and cook for 1 minute, stirring frequently.
7. Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
8. Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.
9. Continue cooking until potatoes are tender, about 10 minutes.
10. Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.
11. Stir in the heavy cream and let heat through.
12. Ladle soup into bowls and serve with Parmesan cheese.
Number Of Servings:
Number Of Servings:
8

 

 

 

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