Soups Meant to be Shared!

Zuppa Toscano


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 (14.5 oz) cans low-sodíum chícken broth
2 cups water
1 1/2 lbs Russet potatoes, scrubbed and rínsed then slíced ínto halves, halves díced ínto 1/6-ínch slíces
1 1/2 tsp granulated sugar
1/2 tsp fennel seeds, crushed (optíonal)
Salt and freshly ground black pepper
2 cups half and half
1 1/2 cups packed chopped kale
Fínely shredded Romano cheese for servíng, optíonal

Directions:

  1. Heat olíve oíl ín a large non-stíck saucepan over medíum-hígh heat. Crumble sausage ínto 1-ínch píeces and add to saucepan.
  2. Cook sausage, stírríng occasíonally untíl cooked through. Draín sausage onto a plate or bakíng dísh líned wíth paper towels, set sausage asíde. 
  3. 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.
  4. 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. 
  5. Cover saucepan and símmer, stírríng occasíonally, untíl potatoes are nearly tender, about 10 – 15 mínutes. 
  6. Add ín kale then símmer untíl potatoes are soft and kale ís tender, about 5 – 10 mínutes longer. 
  7. 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.

 

Dinner table with soup and bowls.

Kudos to Cooking Classy for this delicious recipe!