Copycat Zuppa Toscana
Servings: 6
Ingredients
- 1 lb Italian sausage
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 4 large russet potatoes, diced
- 1 bunch kale, stripped and chopped
- ¾ cup heavy cream
- 4 slices bacon, cooked and chopped
- kosher salt
- freshly ground pepper
- freshly grated parmesan, for serving
Instructions
- In a large stock pot or Dutch oven, cook sausage over medium heat until browned and crumbly. Transfer to a plate to drain.
- Add onion to pot and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Season with salt and pepper.
- Add chicken broth and potatoes. Cook over medium heat until potatoes are tender (about 23-25 minutes), stirring occasionally.
- Meanwhile, cook bacon and dice.
- Stir in kale and cook until leaves are tender and bright green, about 3 minutes.
- Reduce heat and add heavy cream, cooked sausage, and bacon. Mix well and simmer on medium-low about 5 minutes.
- Garnish with freshly grated parmesan for serving, if desired.