ZUPPA TOSCANA (TUSCAN SOUP)
Author: Mink
Recipe type: Soup
Cuisine: Italian
Serves: 4
- 2 slices thick bacon (cut into small pieces)
- 2 links of sweet or spicy Italian sausage
- 2 cloves minced garlic
- ½ large yellow onion (chopped)
- 3 cups torn kale (discard stems)
- 1 box of low sodium chicken broth (32 oz.)
- a splash of heavy cream
- 4 baby Yukon Gold potatoes (sliced into thin disks)
- Salt and pepper to taste
- Cook bacon until crispy in a medium pot, medium heat (no need to add oil since bacon already has a lot of fat).
- Take out the crispy bacon and let it rested on a plate lined with paper towel.
- Leave about 1 tablespoon of bacon grease in the pot, discard the rest.
- Add chopped onion, cook until translucent. Add minced garlic, stir for 1 minute.
- Remove the casing from the sausages, break into small pieces, add them to the pot.
- Once the sausages are cooked, add potatoes. Season with a large pinch of salt and pepper.
- Add chicken broth, bring it to a boil. Let it simmer until the potatoes are cooked and tender.
- Add kale, cook for a few minutes until wilted. Taste the soup, add more salt and pepper as needed.
- Add a splash of cream, turn off the heat. Sprinkle with bacon and serve with some toasts.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/zuppa-toscana-tuscan-soup/
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