Zuppa Toscana

Ingredienser

1 lb hot or mild Italian sausage

1 onion diced

3 cloves minced garlic

6 cups chicken stock

1 cup heavy cream

5 slices bacon

2-4 russet potatoes (sliced into thin discs and quartered)

3 handfuls chopped kale

2 tbs better than bouillon roasted chicken

1/4 cup parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

1/4 tsp red pepper flakes

Salt and pepper to taste

Vejledning

In a large pot over medium heat, cook bacon.

Remove bacon when finished and reserve for later.

Next, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.

Add onion and chicken bouillon base to the drippings in the pot and cook until soft, then add garlic, Italian seasoning, and red pepper flakes and cook until fragrant, 1 minute more.

Add chicken broth, onion powder, garlic powder, sausage, bacon, and potatoes and cook until potatoes are tender, about 20 minutes. (Fork tender)

Stir in kale and heavy cream and bring to a boil. Then, reduce to a simmer and let cook until leaves are tender and bright green.

Season with salt and pepper to taste. Garnish with shredded parmesan.