Just made Zuppa Toscana soup, and it is so delicious on a cold day like today! See the recipe below.
1 lb. spicy Italian sausage (crumbled)
1/2 lb. smoked bacon (chopped)
1 qt. water
3 2/3 cups chicken broth (about 2 14.5 oz. cans)
2 lg. russet potatoes (scrubbed clean, cubed)
1 med. onion (peeled, chopped)
2 garlic cloves (peeled, crushed)
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In same skillet brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.
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