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The ingredients needed to prepare Zuppa Toscana:
- Provide 2-3 of large potato.
- Get 4 slices of crispy bacon.
- You need 1/3 lb of Italian sausage.
- Prepare of kale, chopped.
- Prepare of ~~ Seasoning ~~.
- Provide 1 Tbsp of White wine.
- Get 1 can of broth (14.5 oz).
- Take 1 cup of half & half or heavy cream.
- Use 1 tsp of maple syrup (optional).
- Provide of salt.
- Provide of pepper.
- Prepare of shred cheese (optional).
Steps to make Zuppa Toscana:
- Prepare crispy bacon and crushed it in the paper towel. Set aside..
- Peeled and chopped potato then cook them in a pot with cold water, broth, and 1 tsp salt. Bring to boil then continuing cooking for 20 minutes..
- Meanwhile, stir-fry sausage with white wine in a pan till the color turns brown. Leave sausage on a paper towel to drain extra oil..
- Discard the white foam on the surface of the soup. Gently break a half of potato in the pot. Stir in sausage and bacon (keep some bacon for later) continuing cooking for 10 minutes..
- Discard extra grease on the surface of the soup. Add kale and bring the soup to boil. Then stir in half & half and shred cheese. When the soup becomes lightly thick, seasoning with maple syrup, salt, and pepper. Sprinkle extra crispy bacon. Enjoy~~.
This soup is a regular in my home, it's This recipe is inspired by the Zuppa Toscana Soup at Olive Garden but when you make it fresh at. A favorite Italian hearty soup made with sausage, potatoes, and bacon in a If you have ever eaten at Olive Garden and tried their Zuppa Toscana Soup, you may have become. Creamy Zuppa Toscana is thick, rich and creamy sauce mixed with chunks of potatoes and spicy sausage all blended together with bacon chunks and kale to make a savory Italian soup. Instant Pot Zuppa Toscana is a creamy rustic Italian soup loaded with spicy sausage, bacon, potatoes, and kale. Cooking the vegetables in the pressure cooker quickly tenderizes the spuds.
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