Zuppa Toscana Soup Recipe

Zuppa Italian region Soup is one amongst my most well-liked soup recipes, have you ever tried it yet? It’s jam-choked with slices of tender russet potatoes, flavoursome Italian sausage and bacon, contemporary kale and an expensive and creamy broth. such a lot comforting flavor in one bowl of soup!

Zuppa Italian region Soup that’s Even higher than Olive Garden’s!

This soup could be a regular in my home, it’s one amongst my families favorites! i like that it’s really easy to form and it's such an out of this world flavor due to those hearty bits of sausage.

Zuppa Toscana Soup Recipe

This formula is galvanized by the Zuppa Italian region Soup at Olive Garden however once you build it contemporary reception it’s that far better (plus my version appears to be less brothier which means you get additional potatoes, bacon, kale and sausage). and it’s created amorously right?

What is Half and Half and is There a Substitute?

A question I get asked a lot is “what is half and half?” Half and half is basically a mixture of half milk and half cream (maybe just little more milk than cream). So for a good substitute simply use 1 cup low-fat milk and 1 cup cream.

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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