Zuppa Toscana

Name: Zuppa Toscana
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 Ib mild Italian sausage ( casings removed); 4oz diced bacon; 1 large sweet onion chopped; 6 cloves of garlic minced; 1/2 cup dry white wine optional; 6 cups low-sodium chicken broth; 5 russet potatoes cleaned and sliced 1/4 inch; 1 cube beef bouillon crushed; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp ground fennel; 1/2-1 tsp red chili flakes optional; 1 1/2 cup heavy cream; 3 cups chopped kale hard stems removed

5 steps

Prep:15minCook:35min

Fresh Parmesan cheese for serving.

Updated at: Thu, 17 Aug 2023 11:34:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories660.1 kcal (33%)

Total Fat49 g (70%)

Carbs34 g (13%)

Sugars6.3 g (7%)

Protein23.6 g (47%)

Sodium1212.1 mg (61%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 IbItalian sausage

mild, casings removed

4 ozdiced bacon

1sweet onion

large, chopped

6 clovesgarlic

minced

½ cupdry white wine

optional

6 cupslow-sodium chicken broth

5russet potatoes

cleaned and sliced 1/4 inch

1cube beef bouillon

crushed

½ tspsalt

¼ tspblack pepper

1 tspground fennel

½ tspred chili flakes

optional

1 ½ cupheavy cream

3 cupskale

chopped, hard stems removed

Instructions

Step 1

Fry the sausage in a heavy based pot or Dutch oven over medium - high heat while breaking up the meat. When browned and cooked through ( about 10 minutes). Drain most of the oil, leaving about 1 tsp of drippings in the pot. Transfer sausage to a plate and set aside.

Step 2

Cook the bacon in the same pot over medium heat until crispy ( about 10 minutes). Drain, leaving about 2 tsp of drippings in the pot. Transfer bacon to the sausage.

Step 3

Sauté onion in the pot until soft and translucent. Add garlic and cook for one minute until fragrant. Add wine and let reduce to half (about 2 minutes) .

Step 4

Increase heat to high, add chicken broth and bring to a boil. Season broth with crushed bouillon, salt, pepper, fennel, and chili flakes.

Step 5

Add potatoes and boil until fork tender ( about 10 minutes). Reduce heat and stir in heavy cream, cooked meat and kale. Let simmer for 2 minutes, until kale leaves have softened.