Restaurant-Style Zuppa Toscana
This Restaurant-Style Zuppa Toscana recipe uses our Purnell's Hot Smoke Country Sausage Links. It's Gooo-od!
Preheat oven to 300 degrees F (150 degrees C).
Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
- 1 (16 ounce) package Smoke Country Sausage Links
- 2 potatoes, cut into 1/4-inch slices
- 3/4 cup chopped onion
- 6 slices bacon
- 1 1/2 tsp minced garlic
- 2 cups kale – washed, dried, and shredded
- 2 tbsp chicken soup base
- 1 quart water
- 1/3 cup heavy whipping cream