Zuppa Toscana
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5
3 reviews
Excellent
Zuppa Toscana
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 4 pieces Bacon diced
- ½ yellow onion diced
- ½ tsp fennel seeds crushed
- Pinch crushed red pepper flakes to taste
- ½ lb Italian sausage ground
- 2 cloves garlic minced
- 6 cups chicken broth
- 3 russet potatoes slightly peeled (okay to leave some skin on), quartered lengthwise, sliced thin, large
- 2 cups kale stems removed & chopped
- 1 ½ cups half and half
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Instructions
- Cook the diced bacon in a large Dutch oven over medium heat until cooked through and crisp, about 5-7 minutes.
- Remove from the Dutch oven with a slotted spoon to a paper towel lined plate; set aside.
- Discard all but 2-3 teaspoons of bacon grease from the Dutch oven.
- Add the diced onion, crushed red pepper flakes, and crushed fennel seed to the Dutch oven. Cook, stirring occasionally, for 2-3 minutes.
- Add the Italian sausage and cook, breaking the sausage up into crumbles with the spoon, for 3-4 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth and potatoes. Bring to a slight boil then reduce to low and simmer for 20 minutes.
- Add the kale and continue to cook for 5-10 minutes, or until the potatoes are tender.
- Add the half and half and stir until well combined.
- Taste and season with sea salt and freshly cracked pepper, to taste.
- Ladle into bowls and serve with crumbled bacon on top. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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