GustoItaliano

Zuppa Toscana

Use turkey sausages to cut down on the fat, and less cream than is usually called for.

4 Links Turkey Sausage (Spicy or Mild)

1 Medium Onion, Finely Diced

3 Strips Of Bacon, Chopped

2 Garlic Cloves, Peeled And Minced

2 Medium Potatoes. Peeled And Cut Into Large Dice

2 to 3 Cups Of Chopped Grenns (Kale Is Usually Preferred)

Salt & Pepper To Taste

¼ Cup Heavy Cream

4 Cups Chicken Broth

Parmesan Cheese To Serve


Cook the bacon in a heavy pan until crisp. Remove to another dish, leaving the baco fat in the pan. Add the sausage links, and cook over medium heat until browned well on all sides. Add ½ cup of water, cover, and cook another 10 minutes over medium low heat or until completely cooked. Remove the sausages to a plate, and cook the onions in the same pan until translucent. Add the garlic, and cook another minute or two.

In a large soup or stockpot, add the chicken broth and potatoes. Bring to a boil, and then reduce the heat to medium low. Cut the sausage links into ½ inch sklices, and then add these to the stockpot. Cook for 10 minutes and then add the kale and bacon. Season with salt and pepper, and simmer another 10 minutes.

Remove a little of the potato from the pot, and place it in a bowl. Mash the potato together with the cream, and then add this mixture to the pot, mixing well. Serve hot, offering a sprinkle of grated Parmesan cheese if desired. (italianfoodforever)


Buon Appetito!