Zuppa Toscana
This is my favorite soup in Italy cuisine. Have it with breadsticks. Yummy~~~ Just cannot stop eating it!
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Tip
*If the soup is not thick enough in the end, you can stir in potato starch water (about mixing 1 tsp potato starch with 1 Tbsp water) and boil the soup for a minute. It will help.
Zuppa Toscana
This is my favorite soup in Italy cuisine. Have it with breadsticks. Yummy~~~ Just cannot stop eating it!
*Welcome to visit "Note-a-licious" blog!
https://note-a-licious.blogspot.com/
FB: https://www.facebook.com/Note.a.licious
Tip
*If the soup is not thick enough in the end, you can stir in potato starch water (about mixing 1 tsp potato starch with 1 Tbsp water) and boil the soup for a minute. It will help.
Cooking Instructions
- 1
Prepare crispy bacon and crushed it in the paper towel. Set aside.
- 2
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.
- 3
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.
- 4
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.
- 5
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~~
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