Zuppa Toscano

2017-03-22

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  • Yield : 3 quarts
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 20m

Ingredients

  • 1 lb Italian Sausage
  • 1.5 qts. chicken broth
  • 2 cups Kale chopped - (add extra too)
  • 4 strips bacon diced
  • 2-3 cloves fresh garlic minced
  • 1 large onion (vidalia)
  • Red Pepper Flakes - to taste
  • salt/pepper
  • 1 cup heavy cream
  • Parmesan cheese for serving
  • 1 large potato sliced into cubes or quarter inch slices

Method

Step 1

Chop or slice uncooked sausage into small pieces and cook with chopped bacon until browned and meat is ground in bottom of your soup pan over med-high heat. (I used bulk sausage - half pound hot and spicy, half pound smoked) Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the blend together. Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock/broth and stir. Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes. reduce heat to lowest setting and sprinkle in your kale and slowly pour cream while stirring. Check for taste and then serve. Add parmesan cheese to taste when serving.

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