Serves:
6 people
Prep Time:
20 minutes
Cooking Time:
20 minutes
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Ingredients
- 1 tablespoon oil
- 8 slices bacon, diced
- 1 pound ground spicy Italian sausage
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons flour
- 4 cups water
- 4 teaspoons Yondu Vegetable Umami Seasoning
- 4 russet potatoes, diced
- ¼ cup pesto
- 1 cup heavy cream
- ½ cup parmesan cheese
- 1 bunch kale, torn into bite size pieces
- Pinch of red pepper
- Salt and pepper to taste
Instructions
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- Heat oil in a large dutch oven over medium-high heat. Add diced bacon and cook until crispy and golden. Remove bacon with a slotted spoon and set on paper towels to drain excess grease. Drain all but 1-2 tablespoons of oil.
- Add Italian sausage and crumble as it cooks. Add diced onion and minced garlic. Continue cooking until the sausage is no longer pink. Sprinkle in flour.
- Stir to combine so everything in the pot is coating. Pour in water then stir in Yondu Vegetable Umami Seasoning and diced potatoes. Bring to a boil, then reduce heat to a more gentle boil.
- Cook for about 15 minutes, until potatoes are fork-tender. Stir in pesto, heavy cream, parmesan cheese kale, and about half of the bacon, saving the rest of the bacon for topping. Cook until kale is wilted, about 3 minutes. Season to taste with salt, pepper, and red pepper flakes if desired.
- Serve Zuppa Toscana immediately and top with crumbled bacon, a sprinkle of parmesan cheese, and freshly cracked pepper.
