Restaurant-style Zuppa Toscana (the Way We Served It

Ingredientes

1 standard pack bacon, chopped small

1 tube mild breakfast sausage (I use Bob Evans)

1 medium onion, diced

4 celery stalks, diced

1 bag baby potatoes, diced

1 carton chicken stock (or water + chicken bouillon)

1 pint half-and-half

1–2 bunches kale, stems removed + chopped

Salt + pepper to taste

Instruções

Cook chopped bacon until crispy. Remove and strain.

In the same pot, cook sausage and break into small crumbles.

When sausage is almost done, add onion and celery. Sauté until veggies are nearly soft.

Add chicken stock (not low sodium) and diced potatoes. Simmer until potatoes are fork tender.

Mash some of the potatoes right in the pot to create a naturally creamy texture.

Stir in half-and-half and kale. Cover, bring just to a boil, then turn off heat.

Taste and adjust salt + pepper as needed. I also love to add some additional chicken bouillon if needed.

Now if you want, you can always add more broth, milk, or even additional water to your liking.

No crazy seasonings. No garlic. No extra fuss. The broth, sausage and bacon bring all the flavor you need.

It’s one of those soups that’s better when you don’t try to make it fancy. 🤍