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Zuppa Toscana Soup

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A comforting and creamy Italian soup with spicy sausage, bacon, and kale, perfect for chilly days.

Ingredients

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  • 1 lb spicy Italian sausage (casings removed)
  • 6 slices bacon (chopped)
  • 1 large yellow onion (diced)
  • 4 cloves garlic (minced)
  • 4 large russet potatoes (scrubbed and thinly sliced)
  • 32 oz chicken broth
  • 1 bunch kale (stems removed and chopped)
  • 1 cup heavy cream
  • Salt and freshly ground black pepper (to taste)

Instructions

  1. In a large Dutch oven or pot over medium-high heat, cook the Italian sausage, breaking it apart with a spoon, until browned. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate.
  2. Add the chopped bacon to the same pot and cook until crisp. Remove the bacon and set aside, leaving about 1 tablespoon of drippings in the pot.
  3. Add the diced onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth and add the sliced potatoes. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Stir the cooked sausage back into the pot. Add the chopped kale and cook for 5 minutes, until the kale has wilted.
  6. Reduce the heat to low and slowly stir in the heavy cream. Heat through gently, but do not allow the soup to boil. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and garnish with the crispy bacon before serving.

Notes

Serve hot with crusty bread or a side salad. This soup is perfect for family dinners and potlucks.

Nutrition

Find it online: https://mydailyrecipeideas.com/zuppa-toscana-soup-best-olive-garden-copycat/

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