Cover Image for Zuppa Toscana

Zuppa Toscana

Cook TimeCook Time: 10 mins
Recipe YieldYield: 6 Servings
Published
Last Updated

A classic Tuscan soup (zuppa) made with kale, bacon, and sausage.


Ingredients

  • 12 pound bacon, chopped
  • 1 pound Italian Sausage
  • 1 head of garlic, peeled and minced
  • 1 large onion, diced
  • 8 cups chicken stock
  • 5 medium-sized russet potatoes, peeled and chopped
  • 1 kale bunch, de-stemmed and chopped
  • 1 cup heavy whipping cream
  • 1 teaspoon non-iodized salt 
  • 1 teaspoon pepper
  • parmesan cheese for garnish

Directions

  1. In a large dutch oven, over medium heat add chopped bacon and cook until crispy. Remove bacon from pot and place on a paper towel-lined plate. Remove and save bacon grease.
  2. Add 1 tablespoon of saved bacon grease and Italian sausage to the dutch oven and cook until fully browned. Remove sausage from the pot.
  3. Add 1 tablespoon of saved bacon grease, onions, and salt into the dutch oven, cook until translucent. Add garlic and sauté for 1 minute; be careful not to burn the garlic!
  4. Pour in chicken stock, potatoes, and pepper. Simmer until potatoes are just fork-tender. Add in kale and cook for 3-5 minutes.
  5. Stir in cream, bacon, and sausage. Taste for salt and pepper.
  6. Garnish with parmesan cheese.


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