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Name: Zuppa Toscana
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 6 ounces bacon chopped; 1 pound Italian Sausage the Hot variety; 1 medium head garlic 10 large cloves, peeled and minced or pressed; 1 medium onion finely diced; 4 cups chicken broth or stock 32 oz.; 6 cups water 48 oz.; 5 medium russet potatoes peeled and chopped into 1/4" thick pieces; 1 kale bundle leaves stripped and chopped; 1 cup whipping cream; salt and pepper to taste; Parmesan cheese to serve, optional

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INGREDIENTS

6 ounces bacon ; chopped
1 pound Italian Sausage ; the Hot variety
1 medium head garlic ; 10 large cloves, peeled and minced or pressed
1 medium onion ; finely diced
4 cups chicken broth or stock ; 32 oz.
6 cups water ; 48 oz.
5 medium russet potatoes ; peeled and chopped into 1/4" thick pieces
1 kale bundle ; leaves stripped and chopped
1 cup whipping cream
salt and pepper to taste
Parmesan cheese ; to serve, optional

INSTRUCTIONS

2. Add Italian sausage, breaking it up with your spatula and saute until cooked through (5 minutes). Remove to a paper-towel lined plate.

3. Finely dice onion and add to the pot. Saute 5 minutes or until soft and golden then add minced garlic and saute 1 minute.

4. Add 4 cups broth and 6 cups water, and bring to a boil. Add sliced potatoes and cook 13-14 minutes or until easily pierced with a fork.

5. When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.

6. Stir in 1 cup cream and bring to a boil.. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.

NOTES

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Zuppa Toscana

6 ounces bacon chopped
1 pound Italian Sausage the Hot variety
1 medium head garlic 10 large cloves, peeled and minced or pressed
1 medium onion finely diced
4 cups chicken broth or stock 32 oz.
6 cups water 48 oz.
5 medium russet potatoes peeled and chopped into 1/4" thick pieces
1 kale bundle leaves stripped and chopped
1 cup whipping cream
 salt and pepper to taste
 Parmesan cheese to serve, optional

1.  In a large pot or dutch oven (5.5 qt.) over medium-high heat, add chopped bacon and saute until browned (5-7 minutes).  Remove to a paper -towel lined plate and spoon out excess oil, leaving about 1 tablespoon oil in the oil in the pot.
2.  Add Italian sausage, breaking it up with your spatula and saute until cooked through (5 minutes).  Remove to a paper-towel lined plate.
3.  Finely dice onion and add to the pot.  Saute 5 minutes or until soft and golden then add minced garlic and saute 1 minute.
4.  Add 4 cups broth and 6 cups water, and bring to a boil.  Add sliced potatoes and cook 13-14 minutes or until easily pierced with a fork.
5.  When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
6.  Stir in 1 cup cream and bring to a boil.. Season to taste with salt and black pepper then remove from heat.  Garnish with bacon and grated parmesan.

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Nutrition

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Serving Size: 1 Serving (511g)
Recipe Makes: 8 Servings

Calories: 437
Calories from Fat: 273 (62%)

Amt Per Serving		% DV

	Total Fat 30.3g	40 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 3.5g
Cholesterol 67.8mg		21 %
Sodium 794.9mg		27 %
Potassium 850.1mg		22 %
Total Carbohydrate 26.2g		8 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 24g
Protein 14.9g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 437

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