Zuppa Toscanna
N/A
This beloved Italian-American soup is a one-pot comfort classic, packed with crumbled Italian sausage, tender potatoes, and vibrant kale, all swimming in a silky, garlicky cream broth. The deep, smoky notes from crispy bacon and the slight heat from Oh My Garlic chili crisp bring just enough edge to balance the richness. Best enjoyed with warm crusty bread and good company.
Ingredients

6oz bacon, chopped

1 lb Italian Sausage

8 garlic cloves

1 medium onion, diced

2 tbs ChOil oil

48 oz Chicken broth

32 oz water

4 medium potatoes, sliced

1 kale bundle, stripped and rough chopped

8 oz heavy whipping cream

Salt and pepper to taste

Instructions
  1. Slice bacon into 1/4-1/2 inch pieces. In a large deutch oven, fry the bacon until crispy. Drain the grease out of the pan.
  2. In the same pan fry up the Italian sausage. Once browned, remove the sausage from the pan leaving the grease in the pan.
  3. Add the diced onion to the pan along with the ChOil. Fry over medium low heat until the onions are softened 3-5 minutes. Then add the garlic and cook another minute or until the garlic becomes fragrant.
  4. Add back in the meat along with the chicken broth, water and potatoes. Bring to a gentle boil and cook for about 15 minutes or until the potatoes are tender.
  5. Add the kale directly into the soup and let cook for about a minute and then add the heavy whipping cream.
  6. Salt and pepper to taste and enjoy.

 

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