Description
This wealthy, creamy Zuppa Toscana recipe is a straightforward one-pot soup full of contemporary components like Italian sausage, bacon, tender potatoes, beans, and kale. Just like the Olive Backyard, solely higher!
- 8 slices thick-cut bacon, sliced
- 1 ½ pound candy Italian sausage, casing eliminated and damaged aside into 1-inch chunks
- 1 small yellow onion, diced
- 4 medium carrots, peeled and sliced
- 4 celery sticks, chopped
- 1 teaspoon kosher salt
- 3 cloves garlic, minced
- 5 medium waxy potatoes, cubed
- 1 15-ounce can kidney beans or white beans, rinsed and drained (elective)
- 8 cups hen inventory, or vegetable broth
- 3 cups chopped Tuscan kale, packed
- ½ cup heavy cream, elective
- Warmth a heavy-bottomed pot over medium-high warmth.
- Add the bacon and sauté till browned (about 10 minutes). Utilizing a slotted spoon, take away the bacon and put aside to empty.
- Add the sausage to the pot and sauté till browned on all sides (about 10 minutes). Take away the sausage with a slotted spoon and put aside.
- Add the onions, carrots, and celery to the pot and season with sea salt. Sauté till the onions are translucent (about 5 minutes).
- Add garlic and sauté till aromatic (about 1 minute).
- Add the potatoes, beans (if utilizing), hen inventory, and cooked sausage. Be sure you have rinsed and drained the canned beans earlier than including them to the soup.
- Deliver the soup to a boil earlier than decreasing the warmth to low. Simmer for 20 minutes.
- Add the kale and simmer for an extra 10 minutes.
- Take away from the warmth. Stir within the cooked bacon and the heavy cream (if utilizing).
- Serve! This soup is ideal with a crusty slice of bread.