zuppa toscana;
A hearty chicken broth chock full of crumbled sausage, greens, and potatoes. Topped with crumbled bacon, a hint of parmesan, and a flare of red pepper flakes.
Oven Temp: -
Servings: 8
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Ingredients
- 4 yukon gold potatoes chopped into 1/4" thick rounds
- 6 oz bacon chopped
- 1 lb italian sausage (sweet or spicy italian sausage, depending on preference)
- 1 medium onion finely diced
- 4 cups chicken broth/stock (32 oz)
- 4 cups greens (kale or spinach)
- ¼ cup cream (oat milk as a plant-based alternative)
- salt
- pepper
- 1 tsp red pepper flakes (optional)
- parmesan cheese grated (for serving)
- crusty bread (for serving)
Instructions
- Slice the potatoes into ¼" thick rounds. You can halve or quarter the rounds if they're too big for your preference, but for medium potatoes I usually use the full rounds.
- In a large pot or dutch oven over high heat add the bacon and cook until crisp. Remove to a paper-towel lined plate to drain. Drain excess fat but don't wipe it entirely clean. Leave a little bit of the oil in the pan.
- Add the sausage to the pan and break up into crumbles. Cook until crisp and cooked through. Remove to a bowl for later use. Drain excess fat, but don't wipe entirely clean.
- Add in the diced onion and sauté until translucent and fragrant.
- Add 4 cups chicken broth and the sliced potatoes. Cook for 10 minutes or until potatoes are fork tender.
- Turn the heat down and add back in the sausage crumbles. Add the greens and stir. Spinach will wilt immediately; kale may take a little longer.
- Stir in ¼ cup cream, and season to taste. Add salt, and pepper, and optionally red pepper flakes for extra kick.
- If the Kale isn't wilted yet, leave on low simmering heat for 10-20 more minutes or until wilted and soft. (If using spinach or you like the texture of Kale, remove from the heat.)
- Remove from the heat and serve topped with parmesan cheese, and a side of crusty bread
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