Better than Zuppa Toscana recipe
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Ingredients
- ½ pound bacon 1 pound mild pork sausage 1 onion, finely diced 1 tablespoon minced garlic 6 cups chicken broth 6 large red potatoes, sliced 1 teaspoon red pepper flakes 4 cups chopped fresh kale 1 cup sour cream ½ cup grated Parmesan cheese, plus extra for garnishing
Nutrition Info
- 507.5 caloriescarbohydrate: 51.9 gcholesterol: 63.4 mgfat: 24.6 gfiber: 5.7 gprotein: 21.3 gsaturatedFat: 10.3 gservingSize: -sodium: 1563.5 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Better than Zuppa Toscana
Directions
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Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
Heat a large skillet over medium-high heat. Cook and stir pork sausage, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.
Crumble bacon into a large soup pot, add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are soft, 15 to 20 minutes.
Stir kale, sour cream, and Parmesan cheese into the soup, cook until the kale wilts, about 5 minutes. Garnish with extra Parmesan cheese if desired.