Zuppa Toscana
A family take on Zuppa Toscana, or better known in our family as Tuscany Soup.
Recipe credit: Jan Jack
Stats
- Serves: 4-6 people
- Total Time: 60 minutes
Ingredients
| Amount | Ingredient |
|---|---|
| 1 lb | Sausage, mild or spicy |
| 1 tsp | crushed red pepper flakes |
| 2-4 slices | bacon |
| 1 medium | onion |
| 1-2 tsp | garlic, your preference |
| ~70 oz | chicken broth |
| 6 | medium potatoes |
| 1 cup | Heavy Cream |
| 1 bunch | Kale or Spinach |
For a slightly lighter version, use half & half instead of heavy cream.
Directions
- In a large Dutch pot, cook sausage with red pepper flakes until cooked and crumbled. Remove and set aside.
While sausage is cooking:
- Dice onion and set aside.
- Wash and slice potatoes in thin (1/8th inch) pieces and set aside.
Cook bacon in pot until crisp. Remove from pot when done but do not remove grease.
- Add onion and garlic to the pot and cook until onion is translucent.
- Add sliced potatoes and broth to pot and cook until tender over medium heat.
- Add sausage and cream and heat.
- Add kale or spinach just before serving if you want it to stay crisp, otherwise add with sausage and cream.