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Zuppa Toscana Soup

Name: Zuppa Toscana Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 1 1/2 cups packed chopped kale; 1 1/2 lbs Russet potatoes,; 1 1/2 tsp granulated sugar; 1 cup chopped yellow onion ); 1 lb Italian Sausage ); 1/2 tsp fennel seeds, ); 2 cups half and half; 2 cups water; 2 tsp olive oil; 3 cans low-sodium chicken broth; 4 oz bacon , diced into small pieces*); Finely shredded Romano cheese for serving,; Salt and freshly ground black pepper

Category
Soup
Cusine
Italian

What do you need?

How to make?

Ingredients

2 tsp olive oil

1 lb Italian Sausage

4 oz bacon

1 cup chopped yellow onion

3 cans low-sodium chicken broth

2 cups water

1 1/2 lbs Russet potatoes

1 1/2 tsp granulated sugar

1/2 tsp fennel seeds

Salt and freshly ground black pepper

2 cups half and half

1 1/2 cups packed chopped kale

Finely shredded Romano cheese for serving

Directions

Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, and salt and pepper to taste. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.