Recipes for Tara
Zuppa Toscana
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servings-
total timeIngredients
4-8 slices of bacon
1 white onion
1 lb of Italian sausage (mild or spicy)
1 cup of heavy cream
4-6 cups of chicken stock
One bunch of kale
3-4 russet potatoes
Directions
Cut bacon, onions, and potatoes into bite size cubes
On medium high heat, add enough olive oil so bacon doesn’t stick
Add bacon and cook for 2-3 minutes
Add onion and sweat for 5-10 minutes (I usually work on taking the stem off my kale or cleaning/slicing the potatoes and stir it every 2-3 minutes
Add sausage and brown (3-4 minutes)
Optional deglaze pot with white wine (1/2 glass) this removes any burned bits and adds to the flavor. If you don’t have wine, don’t worry.
Add potatoes to pot (I add salt to potatoes at this point)
Cover with chicken stock 6 cups usually
Bring to boil and reduce to medium low
Cook for 20 minutes or until potatoes are knife tender
Add in kale (stems removed and sliced in shreds)
Cook for an additional 2-3 minutes
Add heavy cream (the more the better, I usually add 1.5 cups, but 1 cup will do)
Heat thoroughly (2 minutes)
Soup is ready to be served.
Top with Parmesan cheese
Notes
This meal is great with toasted bread for dipping in the soup. Serve with a Caesar salad for a complete meal.
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