Copycat Zuppa Toscana Recipe - A Phillip Most Requested Soup

Ingredients

• 1-2 Tablespoons of oil

• 1 lb ground spicy Italian sausage

• 8 slices bacon, diced

• 1 medium yellow onion, peeled and diced

• 2 cloves garlic minced

• 32 oz chicken stock

• 4 large russet potatoes, peeled and diced into 1/2 inch pieces

• 1 cup heavy cream

• 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces

• Salt and pepper, to taste

Instructions​

• Heat a large pot over medium-high heat and add oil, onion and garlic. Let cook for 1 minute. Add sausage and cook until browned and cooked through. Remove sausage and onions and place on a paper towel-lined plate.

• Add bacon and cook until crispy; according to package instructions. Remove from pan and set aside. Once bacon is cool, crumble into bite-size pieces.

• Add potatoes and chicken broth to the pot and bring to a boil. Once it comes to a boil, reduce to medium-low heat. Stir in sausage mixture. Cook for 15 minutes or until potatoes are tender. Add diced kale and continue to cook for 5-10 more minutes.

• Stir in heavy cream, half of parmesan cheese and salt and pepper, to taste. Heat for 5 minutes.

• Stir in crumbled bacon, reserving some for garnish. Serve warm topped with parmesan cheese.

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