Celery Free Classic Zuppa Toscana
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Learn more →Ingredients
6 servings
- 1 lb bulk italian pork sausage, hot or mild
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 4 slices bacon, cut into ½-inch pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 6 cups low-sodium chicken broth
- 1 ½ lb russet potatoes (about 3 medium), sliced into ¼-inch rounds
- 4 cups curly kale, stems removed, leaves roughly torn
- 1 cup heavy cream
- salt and pepper, to taste
For serving
- grated parmesan cheese, for serving (optional)
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5–6 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
- 2
Add the sausage to the pot and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to the plate with the bacon. Drain all but about 1 tablespoon of fat from the pot.
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