Zuppa Toscana
A traditional Italian soup, Zuppa Toscana is packed with flavor and even better the next day. It’s perfect for chilly nights and pairs well with a nice chardonnay. Visit choresandchow.com
Servings: 8 bowls
Ingredients
- 1 pound Italian Sausage
- 2 medium russet potatoes chopped into 1/4″ thick pieces
- 1 medium onion diced
- 8 slices of thick cut smoked bacon
- 2 teaspoons minced garlic
- 6 cups kale leaves chopped
- 2 ½ tablespoons chicken base
- 8 cups water
- ½ cup heavy whipping cream
- Serve with sourdough baguett
Instructions
- Season bacon with pepper. Over medium-high heat, cook until done, but not too crispy. Chop into 1/4 inch pieces. Set aside.
- In large soup pot, cook Italian Sausage until done, breaking up with spatula. Set aside.
- In same pot, remove all but 1/2 tablespoon of excess oil. Add diced onion and sauté for 6-8 min or until soft and golden. Add minced garlic and sauté 1 min.
- Chop potatoes into 1/4 inch pieces.
- Add chicken base and mix. Add water and potatoes and bring to light boil for 15 min.
- Add bacon, sausage, chopped kale and cream. Simmer for 15 min.
- Serve Zuppa Toscana with sourdough baguette and a glass of chardonnay. Enjoy!