Cooked - Easy Zuppa Toscana Recipe

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Easy Zuppa Toscana Recipe

8.0

1 tablespoon Olive Oil (or butter)

½ medium Onion (diced (about 1 cup))

4 cloves Garlic (minced)

1 pound Italian Sausage (uncooked) (spicy or mild)

5 medium Russet Potatoes (diced into ½ inch cubes)

4 cups Kale or Spinach (loosely chopped)

4 cups Chicken Broth

2 cups Water (or more chicken broth)

⅓ cup Heavy Cream

⅓ cup Crumbled Bacon (about 6 slices cooked * see footnote)

Heat OLIVE OIL in a 4-quart soup pot on medium-high.
Add ONIONS and GARLIC. Sauté a few minutes until tender, stirring as needed.
Add SAUSAGE and sauté until cooked through, stirring as needed.
Add POTATOES, KALE, CHICKEN BROTH, and WATER.
Bring to a boil, then reduce heat and simmer about 15 minutes until potatoes are cooked through.
Stir in CREAM and COOKED BACON. Add more KALE (or spinach), if you like. Serve warm.*see recipe notes below on how to thicken the soup.
To store, cool completely and refrigerate in an airtight container up to five days freeze up to 90 days.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 75 weeks ago

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