
Servings |
6-8 Servings
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- 2 tsp olive oil
- 1 lb. Italian Sausage links sliced into half moons
- 4 oz. bacon diced, about 4 slices
- 1 small yellow onion chopped
- 3 cans chicken broth 14.5 oz.
- 2 cups water
- 1 1/2 lbs. Russet potatoes peeled & diced
- 1 1/2 tsp granulated sugar
- 1/2 tsp fennel seeds slightly crushed
- Salt and freshly ground black pepper
- 2 cups half-and-half
- 1 1/2 cups packed chopped kale
- Finely shredded Romano cheese for serving optional
- 2 slices sourdough bread
- 1-2 garlic cloves minced
- 1/2 tbsp butter
- 1 tbsp Parmesan cheese, grated
- 2 tbsp Italian cheese blend, shredded
Ingredients
Tuscan Soup
Garlic Rubbed Grilled Cheese - MASTERS RECIPE
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- Heat olive oil in a large non-stick saucepan over medium-high heat. Add diced bacon to saucepan, and sauté 3 minutes, stirring occasionally. Add diced onions, garlic and sauté until bacon is cooked through and onions are translucent, about 3 - 5 minutes.
- Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. Bring soup just to a boil then reduce heat to medium-low. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.
- Rub both sides of bread with garlic, spread butter on outsides of bread. Place cheese in the middle and fry until cheese has melted.