Zuppa Toscana (Tuscan Soup) My Way

1. 1

   Break apart and cook sausage over low-medium heat in a stock pot until no longer pink.

2. 2

   Drain fat, if any.

3. 3

   Add the garlic and stir for about 30 seconds. (You want the garlic to get nice and not, but not to burn.).

4. 4

   Add chicken stock, sliced potatoes and chicken base and bring soup to a boil.

5. 5

   Lower heat to a brisk simmer and cook just until potatoes are starting to get tender.

6. 6

   Add the sliced bok choy (the pieces that are mostly stems) and continue cooking for about five minutes.

7. 7

   Add the rest of the bok choy (the pieces that are mostly leafy) and cook for another two to three minutes.

8. 8

   Add the half and half, stir and continue cooking until the soup begins to steam, but don't let it boil.

9. 9

   Taste for seasoning and add freshly ground black pepper to taste. (It usually doesn't need salt.).

* Per serving · 4 servings · Values may vary.

No additional tips available.