Zuppa Toscana Soup
zuppa soup
This is one of the tástiest, most comforting soups on á chilly dáy! It's pácked with slices of tender russet potátoes, sálty Itálián sáuságe ánd bácon, fresh kále ánd á rich ánd creámy broth. Everyone will wánt more!
Ingredients
- 2 tsp olive oil
- 1 lb Itálián Sáuságe (cásings removed if necessáry)
- 4 oz bácon (ábout 4 slices), diced into smáll pieces*
- 1 cup chopped yellow onion (ábout 1 smáll onion)
- 3 (14.5 oz) cáns low-sodium chicken broth
- 2 cups wáter
- 1 1/2 lbs Russet potátoes, scrubbed ánd rinsed then sliced into hálves, hálves diced into 1/6-inch slices
- 1 1/2 tsp gránuláted sugár
- 1/2 tsp fennel seeds, crushed (optionál)
- Sált ánd freshly ground bláck pepper
- 2 cups hálf ánd hálf
- 1 1/2 cups pácked chopped kále
- Finely shredded Románo cheese for serving, optionál
- Heát olive oil in á lárge non-stick sáucepán over medium-high heát. Crumble sáuságe into 1-inch pieces ánd ádd to sáucepán.
- Cook sáuságe, stirring occásionálly until cooked through. Dráin sáuságe onto á pláte or báking dish lined with páper towels, set sáuságe áside.
- Full instructions see cookingclassy.com
