Easy Zuppa Toscana Recipe

• servings: 12 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

2 tbsp olive oil

1lb ground sausage

6 slices turkey bacon, diced into small pieces

1 yellow onion, diced

3 cloves garlic, minced

1 tsp salt

1/2 tsp pepper

1/2 tsp red pepper flake

6 cups chicken broth

2 ½ yellow potatoes, diced into cubes

1 cup heavy cream

1 cup milk (or more cream)

6oz kale

cooked bacon and parmesan cheese for topping

Directions

Heat a large dutch oven over medium-high heat and add oil. Once hot, add sausage and break up into small pieces as it cooks. Once fully cooked, use a slotted spoon to transfer to another bowl, leaving oil behind.

Add bacon and let cook for 3-4 minutes or until beginning to brown, then add in onions and cook for another 3-4 minutes. Add garlic, salt, pepper, and red pepper flake and cook for another minute.

To the onions and bacon, add the potatoes and then pour in the chicken broth. Bring to a boil and then cook for another 12-14 minutes or until potatoes are fork tender.

Once potatoes are tender, add in the cream and the milk, then add back in the sausage. Bring to a light boil and then reduce heat to medium. Add in the kale and cook the soup another 10 minutes to let the flavors combine and the kale soften.

Serve with cooked bacon and parmesan cheese!

Nutrition

• Serving Size: 1 cup
• Calories: 202
• Total Fat: 8.7 g
• Saturated Fat: 3 g
• Trans Fat: 0.1 g
• Cholesterol: 16.6 mg
• Sodium: 1012.8 mg
• Total Carbohydrate: 26.8 g
• Dietary Fiber: 3.3 g
• Total Sugars: 3.1 g
• Protein: 4.9 g