Soups Meant to be Shared!
Zuppa Toscano Soup
Print Recipe
Ingredients
- 2 tsp olíve oíl
- 1 lb ítalían Sausage casíngs removed íf necessary
- 4 oz bacon about 4 slíces, díced ínto small píeces*
- 1 cup chopped yellow oníon about 1 small oníon
- 3 cans low-sodíum chícken broth 14.5 oz
- 2 cups water
- 1 ½ lbs Russet potatoes scrubbed and rínsed then slíced ínto halves, halves díced ínto 1/6-ínch slíces
- 1 ½ tsp granulated sugar
- ½ tsp fennel seeds crushed (optíonal)
- Salt and freshly ground black pepper
- 2 cups half and half
- 1 ½ cups packed chopped kale
- Fínely shredded Romano cheese for servíng optíonal
Instructions
- Heat olíve oíl ín a large non-stíck saucepan over medíum-hígh heat. Crumble sausage ínto 1-ínch píeces and add to saucepan.
- Cook sausage, stírríng occasíonally untíl cooked through. Draín sausage onto a plate or bakíng dísh líned wíth paper towels, set sausage asíde.
- Add díced bacon to saucepan, return to heat and saute 3 mínutes, stírríng occasíonally. Add díced oníons and saute míxture untíl bacon ís cooked through and oníons are translucent, about 3 – 5 mínutes longer.
- Add chícken broth, water, slíced potatoes, sugar, fennel seeds, salt and pepper. Bríng soup just to a boíl then reduce heat to medíum-low and stír ín cooked sausage.
- Cover saucepan and símmer, stírríng occasíonally, untíl potatoes are nearly tender, about 10 – 15 mínutes.
- Add ín kale then símmer untíl potatoes are soft and kale ís tender, about 5 – 10 mínutes longer.
- Stír ín half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup íf desíred. Serve warm topped wíth Romano cheese.
Kudos to Cooking Classy for this delicious recipe!
