Zuppa Toscana Recipe

Instructions

• In a large pot or Dutch oven, over medium heat, brown the chopped bacon. Then remove the bacon to a paper towel-lined plate using a slotted spoon.
• Add the Italian sausage and break it up with a spoon. Cook until it is about one-third of the way browned. Add the onion, and continue cooking and stirring until the sausage is browned and the onion is soft.
• Add the garlic and potatoes, stir, and cook for 2 minutes. Drain any excess fat from the pot.
• Add the chicken broth and bring the soup mixture to a boil. Reduce the mixture to a simmer and cook until the potatoes are just about fork-tender.
• Add the kale, cream, and about 1/2 of the cooked bacon back to the pot. Continue simmering until the potatoes are soft and the kale is wilted.
• Season with crushed red pepper, kosher salt, and freshly ground black pepper to taste. Garnish each bowl with a little crisp bacon and a sprinkle of freshly grated Parmesan cheese.

Nutrition

Calories: 654kcal | Carbohydrates: 30g | Protein: 20g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.04g | Cholesterol: 126mg | Sodium: 1642mg | Potassium: 979mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1082IU | Vitamin C: 36mg | Calcium: 88mg | Iron: 2mg