Better than Zuppa Toscana Recipe
Description
This better than zuppa Toscana recipe is a riff on the famous kale and sausage soup from Tuscany, Italy. Bacon gives this version a smoky flavor boost.
Ingredients
•
1/2 pound bacon
•
1 pound mild pork sausage
•
1 onion, finely diced
•
1 tablespoon minced garlic
•
6 cups chicken broth
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6 large red potatoes, sliced
•
1 teaspoon red pepper flakes
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4 cups chopped fresh kale
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1 cup sour cream
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1/2 cup grated Parmesan cheese, plus extra for garnishing
Directions
1
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
2
Heat a large skillet over medium-high heat. Add sausage, onion, and garlic; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3
Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are soft, 15 to 20 minutes.
4
Stir kale, sour cream, and 1/2 cup Parmesan cheese into soup; cook until kale wilts, about 5 minutes. Garnish with Parmesan cheese.