Creamy Zuppa Toscana

Serves: 10
Prep Time: 10 minutes
Cook Time: 23 minutes

INGREDIENTS

• 1 lb (450g) Italian sausage
• 4 medium russet potatoes
• 3 (14oz/400g) cans chicken broth
• 1 medium white onion, diced
• 2 cloves garlic, minced
• ½ lb (225g) bacon, crisp-cooked, drained, and crumbled
• 2 ½ cups chopped kale or spinach
• 2 cups heavy cream
• Salt and freshly ground black pepper

METHOD

1. In a medium skillet over medium-high heat, cook the Italian sausage for 8 to 10 minutes or until browned. Remove from the heat, and set aside.

2. Peel the russet potatoes, slice them in half, and cut into about ¼-inch (0.5cm) chunks. (Or cut them into fourths to make the potatoes more bite size.)

3. Add the chicken broth to a large pot, set over medium-high heat, and bring to a boil. Add the potatoes, and boil for about 10 minutes or until tender.

4. Meanwhile, in a small skillet over medium heat, saute the white onion and garlic for about 5 to 7 minutes or until tender. Remove from the heat.

5. When the potatoes are tender, add the sausage, onion, bacon, and kale to the pot. Boil for 2 or 3 minutes or until the kale starts to wilt.

6. Reduce the heat to low, add the heavy cream, and cook for 10 minutes or until heated through. Season with salt and black pepper, and serve.