Zuppa Toscana originates from Italy, meaning “Tuscan Soup”. Try this amazing Copycat Zuppa Toscana recipe. Filled with savory potatoes, thick and flavorful broth, topped with cheesy parmesan cheese - this is the perfect dish to serve for dinner, or a fantastic side to compliment any main course! Introduce your family to the delicious flavors of Italy!
Ingredients• 6 ounces bacon, chopped, for topping (optional) • 1 pound Italian sausage, the "hot" variety • 1 medium head of garlic (10 large cloves, peeled and minced, or pressed) • 1 medium onion, finely diced • 4 cups chicken broth/stock (32 ounces) • 6 cups water (48 ounces) • 5 medium russet potatoes, peeled and chopped into 1/4-inch thick pieces • 1 kale bundle, leaves stripped and chopped (6 cups) • 1 cup whipping cream • salt and black pepper, to taste • parmesan cheese, for topping (optional)
To begin, in a dutch oven or a large pot, add in the chopped bacon and sauté for 5-7 minutes over medium-high heat or until browned. Remove the bacon and place it onto a paper towel-lined plate, setting it aside to be used later for topping.
Spoon out most of the excess oil from the pot, leaving 1 tablespoon. Add in the Italian sausage, breaking it up, and then sauté for 5 minutes until cooked through. Remove and place onto a paper towel-lined plate.
Finely dice the onion, then add it into the pot. For 5 minutes, sauté until golden and soft. Then, add in the minced garlic and sauté for 1 minute.
Add in 6 cups of water and 4 cups of broth, bringing it to a boil. Add in the sliced potatoes, cooking for 13-14 minutes, or until easily pierced with a fork.
When the potatoes are nearly done, add the cooked sausage and chopped kale, bringing it all to a light boil.
Mix in 1 cup cream and bring to a boil. Season with salt and black pepper, to taste, then remove from heat.
If desired, garnish with bacon and parmesan cheese before serving.
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