Zuppa Toscana Tuscan Soup My Way Recipes

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Steps:

• Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
• Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
• Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
• Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

Steps:

• In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
• In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
• In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
• Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
• Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
• 5 Minutes before serving mix in the chopped kale leaves.

Steps:

• Break apart and cook sausage over low-medium heat in a stock pot until no longer pink.
• Drain fat, if any.
• Add the garlic and stir for about 30 seconds. (You want the garlic to get nice and not, but not to burn.).
• Add chicken stock, sliced potatoes and chicken base and bring soup to a boil.
• Lower heat to a brisk simmer and cook just until potatoes are starting to get tender.
• Add the sliced bok choy (the pieces that are mostly stems) and continue cooking for about five minutes.
• Add the rest of the bok choy (the pieces that are mostly leafy) and cook for another two to three minutes.
• Add the half and half, stir and continue cooking until the soup begins to steam, but don't let it boil.
• Taste for seasoning and add freshly ground black pepper to taste. (It usually doesn't need salt.).

Steps:

• 1. 1. Cook sausage over medium high heat until sausage is crumbly and no longer pink, 10 to 15 minutes. Drain and set aside. 2. Pour the chicken broth into the pot bring to a boil over high heat. 3. Add potatoes and boil until fork tender, about 20 minute. When potatoes are done take a potato masher and gently mash the potatoes to little pieces) 4. Reduce heat to medium and stir in heavy cream, spinach and cooked sausage. 5. Heat through. Enjoy!