By: Linz Bordner
Zuppa Toscana is one of my favorite Souper Sunday soups. Bacon, sausage, potatoes, and kale make this soup so flavorful and filling. Spicy sausage and red pepper flakes give it some kick, however if your not a fan of spicy, then substitute regular sausage and omit the flakes.
· 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
1. Brown sausage in large pot or Dutch oven. Remove sausage with a slotted soup and set aside.
2. Cut bacon into small pieces. Add to pot and cook until crispy.
3. Stir in chopped onion. Cook for 5-6 minutes or until onion is translucent.
4. Stir in minced garlic and cook for 1 minute, stirring frequently.
5. Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
6. Add thinly sliced potatoes (use a mandoline to slice thinly) and the cooked sausage to the pot and bring to a simmer over medium heat.
7. Continue cooking until potatoes are tender, about 10 minutes.
8. Add the kale to the soup, and simmer for an additional 5-10 minutes, stirring occasionally.
9. Stir in the heavy cream and let heat through.
10. Ladle soup into bowls and serve topped with Parmesan cheese.
Recipe courtesy of Mom On Timeout.