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Zuppa Toscana Recipe

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Total Time 50 minutes

Ingredients
  

  • 1 lb. Italian Sausage
  • 6 Bacon Slices
  • 1 Onion Chopped
  • 42 oz. Chicken Broth 3 x 14.5 oz Cans
  • 2 Cups Water
  • 1-1/2 lb. Russet Potatoes
  • 1-1/2 tsp. Sugar
  • 1/2 tsp. Fennel Seeds Crushed
  • Salt
  • Pepper
  • 2 Cups Half & Half
  • 1-1/2 Cup Kale Chopped

Instructions
 

  • Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.
  • Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions to bacon in saucepan and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
  • Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes.
  • Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.