Name: Zuppa Toscana
Prep time: 15 min
Cook time: 4 min
Yield: 6 Serving(s)
Cuisine: Latin
Ingredients: 1 1/2, ,spicy Italian sausage; 2, medium ,russet potatoes, halved, then slice creating a half moon slice; 3/4, c ,onion, sliced; 6, slices ,bacon; 1 1/2, tsp ,garlic minced; 2, cup ,chopped kale leaves (or Swiss Chard); 2, Tbs ,chicken bullion base; 1, quart ,water; 1/3, cup ,heavy whipping cream; 1/2, tsp ,fennel seed (optional if sausage already has it in the sausages)

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Super easy

Cheap

Prep

15m

Cook

4m

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Category:	Smoothies & Juices
Seasons

Ingredients

For 6 Serving(s)

Zuppa Toscana

1 1/2 spicy Italian sausage
2 medium russet potatoes, halved, then slice creating a half moon slice
3/4 c onion, sliced
6 slices bacon
1 1/2 tsp garlic minced
2 cup chopped kale leaves (or Swiss Chard)
2 Tbs chicken bullion base
1 quart water
1/3 cup heavy whipping cream
1/2 tsp fennel seed (optional if sausage already has it in the sausages)

Zuppa Toscana Directions

Saute the sausage in pan.
If using links, preheat oven to 300° and place sausage on a cookie sheet and bake 25 minutes or until done.
Cut in hal lengthwise and then cut at an angle into 1/2 inch slices.
Cook onion and bacon in skillet over medium heat until onions are clear.
Remoive bacon and crumble.
Add garlic to onions and cook 1 minute.
Put chicken grease, water, and potatoes in a sacuepan.
Mix in oinion and garlic; simmer 15 minutes.
Add crumbled bacon, sausage, kale and cream.
Simmer 4 minutes and serve.