Zuppa Toscana

Zuppa Toscana

An easy and tasty soup with Italian sausage, bacon, potatoes and kale!

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ingredients

• 6 sliced bacon (or pancetta), diced
• 1 pound Italian sausage, casings removed
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon red pepper flakes
• 4 cloves garlic, chopped
• 6 cups chicken broth
• 1 pound potato, cut into bite sized pieces
• 4 cups kale, shredded
• 1 pound zucchini, cut into bite sized pieces
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• 1/2 cup cream
• 1 tablespoon lemon juice
• 2 tablespoons parsley, chopped

directions

1. Cook the bacon in a large saucepan before setting it aside on paper towels to drain while reserving the bacon grease in the pan.
2. Cook the sausage in the same pan, breaking it apart into bite sized pieces as it cooks, before setting aside.
3. Add the onions, carrot and celery and cook over medium-high heat until tender, about 7-10 minutes.
4. Add the ground fennel seeds, red pepper flakes and garlic and cook until fragrant, about a minute.
5. Add the broth and deglaze the the pan by scraping up the brown bits from the bottom of the pan with a wooden spoon as the broth sizzles.
6. Add the sausage and potatoes, bring to a boil, reduce the heat to get a simmer and cook until the potatoes are tender, about 10-15 minutes.
7. Add the kale, zucchini, parmesan and cream and cook until the zucchini and kale are tender and the cheese has melted into the soup, about 5 minutes.
8. Mix in the lemon juice and parsley and enjoy topped with the crumbled bacon!

Nutrition Facts: Calories 494, Fat 35g (Saturated 13g, Trans 0), Cholesterol 85mg, Sodium 903mg, Carbs 24g (Fiber 3g, Sugars 7g), Protein 19g

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