Delicious Zuppa Toscana Soup

Delicious Zuppa Toscana soup is one in every of the foremost in style soup recipes and is extremely within the studies by anyone have you ever ever tried it yet? It's jam-choked with soft potato slices, flavorsome Italian sausages and bacon, recent Kale and made broth and Creamy. most so creating flavor in one bowl supbe terribly delicious.

This soup is additionally ordinarily created reception, even I usually build it for my family, it's one in every of my family's favorites! i really like that it's terribly straightforward to create and has such a rare flavor because of those heat sausage bits.

Delicious Zuppa Toscana Soup

This direction was impressed by Zuppa Toscana Soup in Olive Garden however once you build it recent within the house it's far better and my version appears less brothier suggests that you get a lot of potatoes, bacon, Kale and sausages.

Really this soup is one in every of the favourite food in my family even for myself still. I in person additionally love this food as a result of it's sensible and therefore the thanks to build it terribly straightforward and simple while not the requirement for any harsh groceries.

Ingredients:

• 2 tsp olive oil
• 1 lb Italian Sausage (casings removed if necessary)
• 4 oz bacon (about 4 slices), diced into small pieces
• 1 cup chopped yellow onion (about 1 small onion)
• 3 (14.5 oz) cans low-sodium chicken broth
• 2 cups water
• 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
• 1 1/2 tsp granulated sugar
• 1/2 tsp fennel seeds, crushed (optional)
• Salt and freshly ground black pepper
• 2 cups half and half
• 1 1/2 cups packed chopped kale
• Finely shredded Romano cheese for serving, optional

Instructions:

1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.
2. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. 
3. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
4. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, and salt and pepper to taste. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage. 
5. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes. 
6. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. 
7. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.

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