Name: Zuppa Toscana
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1/2 pound bulk pork sausage -; 1 medium onion, finely chopped -; 2 teaspoons chicken bouillon granules -; 1/2 teaspoon garlic powder -; 1/2 teaspoon pepper -; 2 medium red potatoes, cut into 1/2-inch cubes -; 2 cups sliced fresh kale -; 3 cups 2% milk -; 1 cup heavy whipping cream -; 1 tablespoon cornstarch -; 1/4 cup cold water -; Crumbled cooked bacon, optional -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Zuppa Toscana

1. 1/2 pound bulk pork sausage -

2. 1 medium onion, finely chopped -

3. 2 teaspoons chicken bouillon granules -

4. 1/2 teaspoon garlic powder -

5. 1/2 teaspoon pepper -

6. 2 medium red potatoes, cut into 1/2-inch cubes -

7. 2 cups sliced fresh kale -

8. 3 cups 2% milk -

9. 1 cup heavy whipping cream -

10. 1 tablespoon cornstarch -

11. 1/4 cup cold water -

12. Crumbled cooked bacon, optional -

How to cook deliciously - Zuppa Toscana

1. Stage

In a large stockpot, brown the Italian sausage over medium heat for 4 to 6 minutes or until no longer pink. As the sausage cooks, break it up into crumbles. When the sausage is brown, remove it from the pot to a towel-lined plate to drain. Leave about 1 tablespoon of fat in the stockpot.

2. Stage

Add the finely chopped onion to the same pot with the reserved fat and saute until soft and translucent, about 5 to 7 minutes. Return the sausage to the pot.

3. Stage

Next, add the chicken bouillon granules, garlic powder, pepper, cubed red potatoes and fresh kale. Stir to combine.

4. Stage

Slowly pour in the milk and heavy cream, and bring the mixture to a boil. Then reduce the heat and let the soup simmer, covered, for 10 to 15 minutes or until the potatoes are tender. Editor's Tip: If you don't have heavy cream on hand, try these heavy cream substitutes.

5. Stage

While the soup simmers, whisk 1 tablespoon of cornstarch with 1/4 cup of water until smooth. Once the potatoes are tender, stir the cornstarch mixture ("slurry") into the soup. Cook for 1 to 2 minutes or until the soup thickens. Serve immediately, topped with crumbled bacon.