Zuppa Toscana Soup #vegetarian #soup

Zuppa Toscana Soup would one say one is of my most well known soup formulas, have you attempted it yet? It's stuffed with cuts of delicate chestnut potatoes, tasty Italian hotdog and bacon, crisp kale and a rich and velvety juices. So much soothing flavor in one bowl of soup!

This soup is a customary in my house, it's one of my families top picks! I cherish that it's so natural to make and it has such a mind blowing flavor on account of those healthy bits of frankfurter.

This formula is motivated by the Zuppa Toscana Soup at Olive Garden however when you make it new at home it's that vastly improved (in addition to my rendition is by all accounts less brothier meaning you get more potatoes, bacon, kale and wiener). In addition it's made with adoration right?

At that point you can total the feast by making your own custom made breadsticks and presenting with a side plate of mixed greens with Italian Dressing.

Also try our recipe : BROCCOLI SALAD #salad #broccoli

Ingredients :

• 2 tsp olive oil
• 1 lb Italian Sausage (casings removed if necessary)
• 4 oz bacon (about 4 slices), diced into small pieces*
• 1 cup chopped yellow onion (about 1 small onion)
• 3 (14.5 oz) cans low-sodium chicken broth
• 2 cups water
• 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
• 1 1/2 tsp granulated sugar
• 1/2 tsp fennel seeds, crushed (optional)
• Salt and freshly ground black pepper
• 2 cups half and half
• 1 1/2 cups packed chopped kale
• Finely shredded Romano cheese for serving, optional

Instructions :

1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.
2. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. 
3. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
4. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage. 
5. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes. 
6. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. 
7. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.

Source : bit.ly/2pEcEIC

Read more our recipe : CHEESY SCALLOPED POTATOES #potato #vegetarian