Zuppa Toscana Soup
Ingredients
- 4 Italian Sausages or ground sausage
- 1 yellow or sweet onion diced
- 4 cups low sodium chicken broth
- 1 cup heavy cream or half and half
- 3 large Russet potatoes peeled & chopped; or red potatoes
- 1-2 cups chopped kale
- 4 cloves garlic
- 1 tsp red pepper flakes use to your discretion
- 1/2 tsp Italian & Herb All Purpose seasoning
- 1/2 tsp Tony's No salt seasoning
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1/4 tsp fennel seeds optional
- salt + pepper to taste
- 1/2 lemon juice optional
- 1 tsp olive oil if needed
Toppings
- 2 strips Turkey bacon
- shredded Italian cheese or Parmesan
- red pepper flakes
Instructions
- In a large pot fry bacon over medium heat until cooked then remove from the pan. Next add in diced onions and cook in rendered bacon fat until fragrant.
- Add in sausage and cook until done. Once cooked add in diced potatoes, Tony's, onion powder, garlic powder, Italian and herb all purpose seasoning, red pepper flakes, black pepper, salt and fennel seeds mix then pour in chicken broth, and heavy cream. Cover and simmer for 15 minutes or until potatoes are fork tender. Taste and adjust seasonings if needed.
- Add in the chopped kale and lemon juice and cook for an additional 5 minutes, until wilted.
- Ladle the soup into a bowl, top with cheese, chopped turkey bacon and red pepper flakes if desired and enjoy!
Notes
Store in an airtight container up to 4 days.