Zuppa Toscana Soup

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soup

INGREDIENTS

  • 1 lb. Italian Sausage
  • 2 Large Russet Baking Potatoes – Sliced in half & sliced thin
  • 1 Large Onion Chopped
  • 2 Large Garlic – Minced
  • 2 Cups Kale or Swiss chard – Chopped
  • 2 – 8 oz. cans Chicken Broth
  • 1 Qt. Water
  • 1 Cup Heavy Whipping Cream
  • ¼ Cup Cooked Crumbled Bacon

Chop or Slice uncooked sausage into small pieces.

Brown in soup pot.

Add chicken broth & stir.

Stir in onions, potatoes & garlic.

Cook medium heat until potatoes are done.

Add cooked crumbled bacon, salt & pepper to taste.

Simmer 10 minutes. Turn to low.

Add kale and cream.

Heat through and serve.

 

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