Copycat Zuppa Toscana

Copycat Zuppa Toscana

from foodnetwork.com

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

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.