Name: Zuppa Toscana
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4–6 servings
Ingredients: 1 pound Italian sausage (mild works well); 1 large Vidalia onion, chopped; 2 cloves garlic, minced (or 1 tablespoon jarred minced garlic); ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon red pepper flakes; 1 teaspoon Accent seasoning (optional); 2 large russet potatoes, washed, halved, and cut into ¼-inch slices; 2 cans (8 ounces each) chicken broth (add 1 envelope chicken bouillon for extra flavor); 1 quart water; 2 teaspoons flour or cornstarch, mixed with enough water to make a paste; 2 cups kale or Swiss chard, chopped (packed); 4 slices cooked bacon, chopped; 1 cup heavy whipping cream, tempered

Directions

7 steps

Tap a step to mark it done. The screen stays on while you cook.

Brown the sausage

Cut the sausage into small pieces. Brown it in your soup pot over medium-high heat, breaking it up as it cooks.
Add the aromatics

Add the onion, garlic, salt, pepper, red pepper flakes, and Accent if using. Cook until the onion turns translucent.
Add the potatoes and liquid

Turn the heat down to medium. Add the potatoes, then slowly pour in the broth and water and stir.
Simmer until tender

Cook on medium, stirring occasionally, until the potatoes are tender.
Thicken

Stir in the flour or cornstarch paste and simmer 15 minutes more.
Finish with kale and cream

Turn the heat to its lowest setting. Sprinkle in the kale and bacon, then slowly pour in the cream while stirring.
Serve

Taste, adjust the seasoning, and serve.

Adapted from Zuppa Toscana by Cycle Michael on Food.com.

Zuppa Toscana

Directions

Brown the sausage

Add the aromatics

Add the potatoes and liquid

Simmer until tender

Thicken

Finish with kale and cream

Serve

Steps

Ingredients

Soup

To finish

All done!