Zuppa Toscana

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  • This is a Zuppa Toscana recipe adapted from Tuscan Recipes.  

  • Zuppa Toscana

  • 2 lb ground Italian sausage
  • 1 Tbsp crushed red peppers
  • 1 large diced white onion
  • 1/2 cup crumbled bacon 
  • 4 tsp garlic puree
  • 8 cups chicken broth
  • 8 cups water
  • 2 cup heavy cream
  • 6 peeled and diced white potatoes or sweet potatoes
  • 1/2 of a bunch kale

  • Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat.

  • In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. 

  • Add chicken bouillon and water to the pot and heat until it starts to boil.

  • Add the sliced potatoes and cook until soft.

  • Add the heavy cream and just cook until thoroughly heated.

  • Stir in the sausage and the kale, let all heat through and serve. 

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