Tuesday, September 11, 2012

Zuppa Toscana

It's that time again. Time for delicious soups and warm breads. Although I am a complete summer girl and love summer best, sometimes fall is a nice change... especially since I have been sweating constantly for the past 2 months. Being pregnant in the summer is not fun! This soup was absolutely perfect. My whole family loved it. There wasn't even any leftovers for lunch the next day. Tragic, but a sure sign of success.

Zuppa Toscana


  1. 4 slices bacon, diced
  2. 1 lb ground hot Italian sausage
  3. 1 large yellow onion, diced
  4. 4 cloves garlic, minced
  5. 4 cups (32 oz) chicken stock
  6. 3 cups russet potatoes, cubed
  7. 3/4 tsp sea salt
  8. 1/4 tsp freshly ground black pepper
  9. 2 cups kale, in bite size pieces
  10. 1 cup heavy whipping cream
  11. parmesan cheese, grated
In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.
Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.
Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.
Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving

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