Creamy Zuppa Toscana Soup
1 pound hot ground Italian sausage
1 large onion , chopped
½ cup shredded carrots
2 teaspoons Simply Savory by Rachel Ultimate Italian blend
2 large yellow potatoes chopped in ¼ inch slices
5 slices bacon , cooked and crumbled
4 ½ cups low-sodium chicken broth
1 cup water
3 cups chopped kale leaves (or spinach)
1 ½ cups heavy whipping cream
½ cup shredded or grated parmesan cheese
1 teaspoon apple cider vinegar
1 chicken bouillon cube
3 tablespoons butter
3 tablespoons flour
salt and freshly ground black pepper to taste
- Brown ground sausage into small pieces in a large soup pot of medium high heat. Drain the fat. Add onions and shredded carrots and sauté until soft. Add butter and flour to pan, stir until flour is incorporated into sausage and onion mixture.
- Add potatoes, kale, and bacon. Pour in chicken broth, chicken bouillon cube, and water; allow mixture to come to a boil.
- Reduce heat to medium low, add Ultimate Italian blend and cook until potatoes are fork tender, about 8-10 minutes.
- Stir in the parmesan cheese, vinegar, and cream. Season with salt and pepper and crushed red pepper flakes, if desired. Cook for 2-3 more minutes or until warmed through.