Zuppa Italiano Recipes

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

Steps:

• Heat oil in a large, heavy stew pot on medium heat.
• Add onion and cook til soft.
• Add carrots, celery & garlic. Cook for about 3 minutes.
• Remove veggies from the pot to a bowl & set aside.
• Add sausage to the pot. Crumble and cook till brown. Drain off grease.
• Add sausage & veggies back to the pot.
• Add oregano, basil, pepper flakes & salt. Stir to coat well with spices.
• Add tomatoes, tomato sauce, broth and beans.
• Bring to a boil. Reduce heat & simmer for about an hour.
• Add the tortellini and simmer for 10-15 minutes or till tortellini is done.
• Serve with parsley and parmesan cheese sprinkled on top.

Steps:

• Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
• Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
• Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
• Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.