Restaurant Style Zuppa Toscana

Step 3 pour the chicken broth into the dutch oven. How to make zuppa toscana soup heat olive oil in a large non stick saucepan over medium high heat. Advertisement step 2 place sausage links onto a sheet pan and bake for 25 minutes or until done.

Olivia Luz

Add the potatoes garlic and onion to the drippings and cook stirring occasionally until slightly softened 6 to 8. Restaurant style zuppa toscana recipe. Ingredients 1 pound italian sausage 5 to 7 bacon slices 5 medium potatoes russet 2 cups chopped kale bite sized pieces 1 cup heavy whipping cream 1 quart water 2 14 ounce cans of chicken broth 1 2 large onion diced 2 3 minced garlic cloves 2 teaspoons red pepper flakes salt pepper. Directions step 1 cook the italian sausage and red pepper flakes in a dutch oven over medium high heat until crumbly browned and. Step 2 cook the bacon in the same dutch oven over medium heat until crisp about 10 minutes.

Jan 22 2013 crumbled bacon italian sausage chopped kale and cream are combined in this chicken stock based soup with potatoes. Drain leaving a few. Learn how to cook great restaurant style zuppa toscana. Get one of our restaurant style zuppa toscana recipe and prepare delicious and healthy treat for your family or friends. Reduce heat back to medium and place.

Cut links in half lengthwise then. Step 3 place onions and bacon slices in a large saucepan and cook over medium heat until onions are. Add onions garlic salt pepper and red pepper flakes to sausage and cook until onions are clear and aromatics of the. Cook sausage stirring occasionally until cooked through. Directions step 1 preheat oven to 300 degrees f 150 degrees c.

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Add the kale heavy cream bacon and sausage and cook. Ingredients 1 2 pound italian sausage mild 1 onion chopped 2 russet potatoes peeled and diced 2 cloves garlic minced 1 bunch kale stems removed chopped into bite sized pieces 4 cups chicken broth 1 2 cup half and half 1 bay leaf 1 tsp italian seasoning 1 tsp salt 1 2 tsp pepper pinch red pepper. Directions cook the bacon in a large dutch oven over medium high heat stirring occasionally until crisp about 6 minutes. Ingredients 1 2 pound bacon chopped 1 onion peeled and chopped 2 cloves garlic peeled and minced 1 pound spicy italian sausage crumbled 4 baking size russet potatoes peeled and cubed 5 cups chicken broth 2 cups baby kale torn into pieces 1 cup heavy cream salt and pepper to taste. Crumble sausage into 1 inch pieces and add to saucepan.

Directions chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan. Directions chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan. Add the kale heavy cream bacon and sausage and cook. Cut links in half lengthwise then. Jan 22 2013 crumbled bacon italian sausage chopped kale and cream are combined in this chicken stock based soup with potatoes.

Crumble sausage into 1 inch pieces and add to saucepan. Add the potatoes garlic and onion to the drippings and cook stirring occasionally until slightly softened 6 to 8.