Zuppa Toscana
 
 
Author:
Cuisine: Italian
Ingredients
  • Ingredients:
  • ¼ cup cooked Turkey Bacon pieces
  • 7 tsp Better than bouillon chicken base
  • 1 package Shady Brook Farm Turkey Sausage
  • 3 Garlic cloves minced
  • Organic Baby Kale (a heaping handful)
  • 3 Russet potatoes (cubed or sliced)
  • 1 large Yellow onion - diced
  • 1 tsp Red pepper flakes
  • Salt and pepper to taste
  • 1 tbsp Olive oil
  • 1 cup Organic Heavy cream
  • 10 cups Water
Instructions
  1. In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Break up the sausage until it is fully cooked through. Pour the cooked sausage into a large bowl and set aside.
  2. In the same pot add the olive oil, chopped onion, cook until the onions become translucent and begin to brown (about 10 minutes). Add garlic and cooked turkey bacon and cook for an additional 3 minutes.
  3. Add 2 cups of water to the pot and stir well Add the bouillon and stir well.
  4. Add the remaining 8 cups of water.
  5. Add potatoes and cook until fork tender. After the potatoes are done, add the cooked sausage back into the soup.
  6. Add the fresh kale and stir in to allow the leaves to soften slightly. It will seem like too much, but it will cook down.
  7. Add the cream and reduce the heat to low. Stir until combined well. Taste test and serve!
Recipe by Momma's Meals at https://www.mommasmeals.org/zuppa-toscana-sundaysupper/