Pecan Free Classic Zuppa Toscana
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Learn more →Ingredients
6 servings
- 1 lb bulk italian pork sausage, hot or mild
- 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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