Today I Am Gonna Making Zuppa Toscana Soup.
- Six To 8 Ounces Of Bacon
- 1 Pound Of Hot Italian Sausage
- Chop Onions
- 10 Large Cloves
- 4 Cups Of Chicken Broth
- 6 Cups Of Water
- Boil Potatoes
- Add Kale
- One Cup Of Cream
1We start with the topping chopped six to 8 ounces of bacon placed in a large pot over medium-high heat and sautÃ© until Brown transfer your crispy bacon to a paper towel-lined plate and spoon out any excess fat leaving behind 1 to 2 tablespoons next add 1 pound of hot Italian sausage break it up with your spatula and saute just until cooked through remove the sausage to a paper towel-lined plate to soak up any extra oil.
2While the sausage is cooking I quickly chop my onions so it’s ready to add to the pot continue sauteing the onions over medium-high heat for about 5 minutes or until softened and golden now add your 10 large cloves of pressed or finely minced garlic and stir for another minute.
3Pour in 4 cups of chicken broth along with 6 cups of water and while that’s coming to a boil chop your potatoes into bite-size pieces into the pot they go we’re going to cook that for about 13 to 14 minutes or until the potatoes are easily pierced with a fork.
While that’s going prep your kale to strip the kale grab on to the stem and pull the leaves right off chop the leaves into bite-size pieces and when the potatoes are nearly cooked add kale to the pot along with your cooked sausage stir those in and bring the soup to a light boil add one cup of cream then bring it to a boil again finally season your soup to taste I added just a dash of salt and a sprinkle of pepper take it off the heat and it’s ready to serve.