Zuppa Toscana
I'm starting off soup season with my top 5 favorite soups and this my friends is among them! Zuppa Toscana is creamy, rich, and so comforting. I'm drooling already!
Equipment
- 1 Cutting Board
- 1 Sharp Knife
- 1 Large Soup Pot
Ingredients
- 1 lb Sausage ground
- ½ Onion finely diced
- 3 cloves Garlic minced
- 1 quart Bone Broth
- 1 quart Water
- 2 lbs Potatoes golden or russet; sliced
- 1½ tsp Salt
- ½ tsp Pepper
- 1 Tbsp Better than bouillon seasoning blending
- 1 cup Heavy cream
- 1 bunch Kale destemmed and rough chopped
Instructions
- Chop your veggies first, then you can just dump and cook quickly.
- Add a little grease to the bottom of a large soup pot and brown your 1 lb Sausage over medium heat. Be sure to break the sausage into small pieces.
- Add your ½ Onion and 3 cloves Garlic to the soup pan. Cook until the onion is soft and fragrant.
- Pour your 1 quart Bone Broth, 1 quart Water, 2 lbs Potatoes, 1½ tsp Salt, ½ tsp Pepper, and 1 Tbsp Better than bouillon seasoning blending into the pot.
- Allow to simmer on medium to medium-high heat for about 20 minutes or until the potato slices are tender.
- Next, turn off the heat and add 1 cup Heavy cream and 1 bunch Kale to the pot.
- Ladle into bowls and serve alone or with some garlic bread!
Tried this recipe?Let us know how it was!