Name: Zuppa Toscana Soup
Cuisine: Italian
Ingredients: 5 slices bacon, fried crisp and crumbled; 1 lb Italian sausage, crumbled (Grazianos); 1 large onion, diced; 3 cloves garlic, minced; 2 tbsp flour; 5 cups chicken stock; 1 ½ lbs About 4 large russet potatoes, diced; 1 cup cream; 1 ½ cups kale or spinach, de-stemmed; 1 tsp crushed red pepper flakes; salt and pepper to taste; ¼ cup white dry wine

AuthorJanWoods

Yields1 Serving

5 slices bacon, fried crisp and crumbled

1 lb Italian sausage, crumbled (Grazianos)

1 large onion, diced

3 cloves garlic, minced

2 tbsp flour

5 cups chicken stock

1 ½ lbs About 4 large russet potatoes, diced

1 cup cream

1 ½ cups kale or spinach, de-stemmed

1 tsp crushed red pepper flakes

salt and pepper to taste

¼ cup white dry wine

In a large pot, heat 2 tbs oil, add sausage, breaking up meat as you cook. When browned, drain on paper towel.
In same pot add 2 Tbs butter. Sauté onions and garlic about 3 minutes until onions are tender.
Add flour to sautéed onions and garlic to make a roux. Cook about 2 minutes.
Add wine. Cook another 2 minutes to evaporate the wine.
Add chicken stock and stir well. Bring to a boil.
Stir in diced potatoes. Cook until tender (not mushy) 10 to 15 minutes.
Add in the sausage
and kale or spinach until it’s wilted and soup is hot.
Season with red pepper flakes, salt, and pepper.
Serve hot. Crumble bacon on of soup when serving.
(If soup is too thick add cream or broth.)

CategorySoupCuisineItalian

Ingredients