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Home > Zuppa Toscana

Zuppa Toscana

BY:
Shirley McElhattan
Zuppa Toscana
Prep Time:
15 minutes
Cook Time :
20 minutes
Servings :
4
Ingredients
  • 5 slices TVF bacon, cooked and crumbled
  • 1 pound TVF bulk Italian sausage (hot or mild)
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 quart TVF chicken bone broth
  • 3 cups russet potatoes, cubed
  • 1 tsp salt
  • 2 cups kale, washed and cut into bite size pieces
  • 1 1/2 cups heavy whipping cream
  • Garnish: grated parmesan cheese

Directions

  1. Cook bacon and set aside to cool, then crumble
  2. In a large pot, brown and crumble the sausage and the onions.
  3. During the last few minutes of cooking, add the garlic.
  4. Drain excess grease
  5. Add chicken broth and cubed potatoes.
  6. Cover pot and simmer potatoes for 15-20 minutes until tender.
  7. Pour in heavy cream.
  8. Season with salt and pepper.
  9. Add kale and chopped bacon.
  10. Bring mixture back to simmer and allow the kale to soften and wilt.