Zuppa Toscana

Name: Zuppa Toscana
Ingredients: 1 tablespoon olive oil; 1 pound mild Italian Sausage (casings removed); 4 oz (125 g) diced bacon; 1 large onion (chopped); 6 cloves garlic (minced); 1/2 cup dry white wine (optional); 1 1/2 quarts (1.5 litres) low-sodium chicken broth; 5 Russet potatoes (scrubbed, rinsed and sliced into 1/4-inch slices*); 1 cube beef bouillon (crushed); 1/2 teaspoon salt; 1/4 teaspoon cracked black pepper; 1 teaspoon ground fennel; 1 teaspoon red chili flakes (optional — adjust to your taste); 1 1/2 cups half and half or heavy/thickened cream; 3 cups chopped kale (hard stems removed (substitute with baby spinach leaves or Swiss chard)); Fresh shredded parmesan cheese (for serving); 1 tablespoon cornstarch (optional -- for a thicker soup) (SEE NOTES)

"Creamy Zuppa Toscana full of crumbled sausage, crispy bacon and tender potatoes in a deliciously creamy broth! Olive Garden soup at home!..."

INGREDIENTS

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1 tablespoon olive oil

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1 pound mild Italian Sausage (casings removed)

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4 oz (125 g) diced bacon

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1 large onion (chopped)

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6 cloves garlic (minced)

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1/2 cup dry white wine (optional)

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1 1/2 quarts (1.5 litres) low-sodium chicken broth

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5 Russet potatoes (scrubbed, rinsed and sliced into 1/4-inch slices*)

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1 cube beef bouillon (crushed)

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1/2 teaspoon salt

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1/4 teaspoon cracked black pepper

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1 teaspoon ground fennel

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1 teaspoon red chili flakes (optional — adjust to your taste)

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1 1/2 cups half and half or heavy/thickened cream

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3 cups chopped kale (hard stems removed (substitute with baby spinach leaves or Swiss chard))

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Fresh shredded parmesan cheese (for serving)

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1 tablespoon cornstarch (optional -- for a thicker soup) (SEE NOTES)

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