Zuppa Toscana by
Emily Andreozzi
Tags: Italian
Ingredients
1 LB Italian Sausage (ground)
5 Russet Potatoes (diced into 3/8" cubes)
1 Medium Sized Yellow Onion (diced 1/4")
1/4 CUP Real Bacon Bits
2 TBSP Fresh Minced Garlic (small mince)
32 OZ. Chicken Broth
1 Bunch of Fresh Kale (cut or tear 1/2" pieces)
1 CUP of Heavy Whipping Cream
2 TBSP of Flour
1 TBSP Kosher Salt
5 TBSP Black Pepper
5 TBSP Red Chili Flakes
5 TBSP Granulated Garlic
5 TBSP Onion Powder
1
LB Italian Sausage (ground)
5
Russet Potatoes (diced into 3/8" cubes)
1
Medium Sized Yellow Onion (diced 1/4")
1/4 CUP
Real Bacon Bits
2 TBSP
Fresh Minced Garlic (small mince)
32
OZ. Chicken Broth
1
Bunch of Fresh Kale (cut or tear 1/2" pieces)
1 CUP
of Heavy Whipping Cream
2 TBSP
of Flour
1 TBSP
Kosher Salt
5 TBSP
Black Pepper
5 TBSP
Red Chili Flakes
5 TBSP
Granulated Garlic
5 TBSP
Onion Powder
Instructions
1. Brown sausage in bottom of large stock pot with a little olive oil and salt and pepper. Dice potatoes and set aside. Dice onion and add to stock pot with sausage mixture. Continue to sauté and add garlic. Don't let garlic scorch. Once the onions are translucent add the chicken broth and 4 cups water. Set kale and bacon aside.
2. Simmer for 45 minutes then add kale and bacon and simmer an additional 15 minutes. Mix flour and heavy cream and increase heat to a boil. Add heavy cream and flour, stir well. Reduce heat and ready to serve.