Zuppa Toscana
Ingredients
½ lb Hot Italian Sausage
½lb cubed bacon
6 cloves chopped/minced garlic
½ yellow onion, diced
1 cup heavy whipping cream
8 cups beef/chicken/vegetable stock
2 cups Chopped, deveined kale
1½ lbs Golden potatoes cubed
Salt & Pepper to taste
Directions
In a Dutch oven, bring stock and potatoes to boil on high for about 30 minutes. At this time, in a separate stillet, render bacon. Once the bacon produces some oil, add sausage to start rendering as well. When sausage and bacon are almost done browning, add onion and garlic and sauté together until fragrant. This should take about 10-12 minutes.
When this is complete, scrape all the meat and aromatics into the stock and potatoes. Let this all cook together on medium heat for about 15 minutes or until hour potatoes have blunt edges. At this time, add the kale and turn heat to low. The kale will be al-dente after about 3 minutes. When the kale is to your liking, add heavy cream and let the soup come back to a boil. Add salt and pepper to taste.
