Zuppa Toscana

From the home of: Elizabeth Ducharme, recipe by thechunkychef.com

Notes: Zuppa Toscana Soup! Micaela introduced me to this one, super yummy, creamy, spicy soup perfect for winter!

Total Time: 40 minutes

recipe here or follow below

Ingredients:

1 lb ground spicy Italian sausage (mild can be substituted)

8 slices bacon, diced (divided)

1 medium yellow onion, peeled and diced

2 cloves garlic minced

2 Tbsp flour (cornstarch can be substituted)

32 oz chicken stock

4 large russet potatoes, peeled and diced into 1/2 inch pieces

1 cup heavy cream

1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces

Salt and pepper, to taste

Pinch of red pepper flakes.

Process:

Step 1

Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.

Step 2

Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.

Add onion to pot and cook 5 minutes, adding garlic the last minute.

Step 3

Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.

Step 4

Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.

Step 5

Taste and season with salt, pepper and red pepper flakes if desired. Top with remaining bacon and enjoy!