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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Italy · Soup

Zuppa Toscana

Serves 12 · 35 minutes

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 lb spicy Italian sausage, crumbled
  • ½ lb smoked bacon, chopped
  • 1 qt water
  • 2 cans (29 oz) chicken broth
  • 2 large russet potatoes, cubed
  • 2 garlic cloves, crushed
  • 1 medium onion, chopped
  • 2 cups chopped kale or Swiss chard
  • 1 cup heavy cream
  • Salt to taste
  • Pepper to taste

Method

  1. In a skillet over medium-high heat, brown the sausage, breaking into small pieces as you fry it. Drain and set aside.
  2. In skillet over medium-high heat, brown bacon. Drain and set aside.
  3. Place water, broth, potatoes, garlic, and onion into a pot. Simmer over high heat until potatoes are tender.
  4. Add sausage and bacon to the pot. Simmer for 10 minutes.
  5. Add kale/chard and cream to the pot. Seasons with salt and pepper; heat through.