Recipe of the Week - Zuppa Toscana
Posted on January 09, 2019 | Recipe
How do you combine the storage veggies and winter greens of winter into a meal? This soup recipe from the Dairyland Cook! You can pick up almost all the ingredients (bacon, Italian sausage, garlic, onion, potatoes, kale) at market this Saturday. Grab a loaf of bread, block of cheese, and some salad greens and dinner is ready.
- 4 strips bacon, diced
- 1 lb Italian sausage
- 1 TBS olive oil
- 1 clove garlic
- 1 onion, diced
- 4 cups chicken broth
- 3 red potatoes, thinly sliced
- 3 cups kale
- 1 1/2 cups heavy cream
In a large pot, cook bacon until crisp, then remove bacon and place on a paper towel lined plate. Cook sausage over medium heat, until done and move to the same plate as the bacon. Heat olive oil in the same large pot, and cook garlic and onion for 2-3 minutes. Then add in the chicken broth (carefully to avoid splatter), and scrape up any bits and pieces on the bottom of the pan. Add in the potatoes and cook for 15 minutes. Return the sausage and bacon to the pot, and add in the kale. Cook for 2 minutes, then add the cream, salt and pepper. Cook just until hot. Serve in bowls and top with Parmesan cheese.