Zuppa Toscana
Servings 8
Equipment
- Large Dutch oven
Ingredients
- 4 pieces of bacon diced
- ½ yellow onion diced
- ½ tsp fennel seeds crushed
- Pinch of crushed red pepper flakes to taste
- ½ lb ground Italian sausage
- 2 cloves of garlic minced
- 6 cups chicken broth
- 3 large russet potatoes slightly peeled (okay to leave some skin on), quartered lengthwise, sliced thin
- 2 cups of kale stems removed & chopped
- 1½ cups half-and-half
- Sea salt and freshly cracked pepper to taste
Instructions
- Cook the diced bacon in a large Dutch oven over medium heat until cooked through and crisp, about 5-7 minutes.
- Remove from the Dutch oven with a slotted spoon to a paper towel-lined plate; set aside.
- Discard all but 2-3 teaspoons of bacon grease from the Dutch oven. Add the diced onion, crushed red pepper flakes, and crushed fennel seed to the Dutch oven. Cook, stirring occasionally, for 2-3 minutes.
- Add the Italian sausage and cook, breaking it up into crumbles with the spoon, for 3-4 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth and potatoes.
- Bring to a slight boil, then reduce to low and simmer for 20 minutes.
- Add the kale and continue to cook for 5-10 minutes, or until the potatoes are tender.
- Add the half-and-half and stir until well combined.
- Taste and season with sea salt and freshly cracked pepper, to taste.
- Ladle into bowls and serve with crumbled bacon on top. Enjoy.