Name: Copycat Zuppa Toscana
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 12 cups
Cuisine: italian
Ingredients: 4 strips thick-cut bacon, cut into 1/2-inch pieces; 1 pound sweet Italian sausage, casings removed; 4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes; 3 cloves garlic, minced; 1 large white onion, diced; Pinch of crushed red pepper flakes; Kosher salt and freshly ground black pepper; 6 cups chicken broth; 6 cups curly kale, stems removed and leaves roughly chopped; 3/4 cup heavy cream; 1 teaspoon white wine vinegar

Directions

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31m Easy 97%

CLASS

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.

Copycat Zuppa Toscana

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