Zuppa Toscana

Over the weekend, I saw a picture of potatoes, sausage, kale, and heavy cream with the title “Zuppa Toscana”.  I had never even heard of it before, but decided that I must find a recipe and try it! 

It’s like a creamy potato soup with sausage and kale. It was AMAZING!  Zach and the boys loved it too, so it will definitely be added to our FAVORITE recipes!   

This is a picture of my bowl after I added red pepper and MORE kale!  YUM!

(and yes, I ate in my apron! LOL!)

Ingredients

• 1 pound bulk mild Italian sausage
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 6 potatoes, thinly sliced
• 1 cup heavy cream
• 2 Cups kale, chopped

Directions

1. Cook the Italian sausage in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.

* Recipe adapted from allrecipes.com