Prep Time: 1 hr | Cook Time: 1 hr | Total Time: 2 hrs | Yield: 8 to 12 Servings
Way better indeed! This Zuppa Toscana is so incredibly delicious that you would crave it all the time! It is made from homemade chicken stock, bacon, sausage, and a lot more! This is a must-try recipe that everyone is going to love. Enjoy!
Ingredients:
2 c sweet onion, diced
2 tbsp fresh garlic, minced
¼ c white wine
2 qt. homemade chicken stock
2 lbs. of Italian sweet sausage were removed from the casing
4 slices thick-cut bacon (we used cherrywood smoked)
2 tbsp butter
1 ½ lbs.
yellow potatoes, skinned and diced (hold the diced potatoes in a bowl of cold water until you need them)
4 tbsp flour
1 lb. Italian hot sausage, removed from casing
A few shakes of Worcestershire sauce
½ tsp freshly ground black pepper
1 large or two medium heads of Tuscan kale stripped from stems and chopped (4 c packed once chopped)
Salt, only if needed
2 tbsp extra virgin olive oil
½ tsp Kitchen Bouquet Browning and Seasoning Sauce
2 c heavy cream
Directions:
Make the chicken stock and put it aside.
Place a pan on the stove and turn the heat to medium. Add the bacon, then cook for a few minutes until crispy. Transfer them to a clean plate and crumble them into small cuts.
In the same pan with 2 tbsp of bacon grease, add butter and allow it to melt. Whisk in the flour and cook for about 3 minutes. Remove from the heat.
Place a 6-quart pot on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the sausage into the pot, then cook for a few minutes until crumbly and brown.
Add the garlic, onions, and crumbled bacon. Cook for a few minutes until aromatic. Pour in the wine and scrape the bottom of the pot to get the browned bits. Simmer for 3 minutes to remove the alcohol.
Stir in the stock and allow the mixture to boil. Add the kale and potatoes, then cook for another 5 to 10 minutes.
Stir in the Roux until well blended. Simmer until the texture becomes thick. Season with salt and pepper to taste.
Serve and enjoy!
Notes:
I highly recommend you use homemade chicken stock for this recipe. It tastes way better compared to store-bought stock.
Feel free to use regular kale for this recipe.
Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.
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