Description
Zuppa Toscana is a hearty and comforting Italian-inspired soup featuring spicy Italian sausage, crispy bacon, tender potatoes, kale, and a creamy broth. Perfect for a cozy meal, this soup blends savory flavors with a rich texture that warms you from the inside out.
Ingredients
Scale
Meat
- 1 pound Italian sausage (mild or spicy)
- 4 slices bacon, chopped
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, sliced into thin half-moons
- 2 cups kale, stems removed and leaves chopped
Liquids & Dairy
- 4 cups chicken broth
- 1 cup heavy cream
Seasonings
- Salt and pepper to taste
- Red pepper flakes (optional, for garnish)
Instructions
- Brown the sausage: In a large pot over medium heat, cook the Italian sausage until it is fully browned. Once cooked, remove the sausage from the pot and set it aside, leaving about 1 tablespoon of the rendered grease in the pot.
- Cook the bacon: Add the chopped bacon to the same pot and cook until crispy. Remove the bacon and set it aside with the sausage, keeping the bacon grease in the pot for flavor.
- Sauté onions and garlic: Add the diced onion to the pot and sauté in the remaining grease for 3 to 4 minutes until the onions become soft and translucent. Then add minced garlic and cook for an additional minute, releasing its aroma.
- Add broth and potatoes: Pour in the chicken broth and add the sliced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Combine meats and kale: Stir the browned sausage and crispy bacon back into the pot along with the chopped kale. Let the soup simmer for about 5 minutes to allow the kale to wilt and the flavors to meld together.
- Add cream and season: Lower the heat and gently stir in the heavy cream. Season the soup with salt, pepper, and red pepper flakes if using. Heat through without boiling to keep the cream from curdling.
- Serve: Ladle the hot soup into bowls and serve immediately, optionally accompanied by crusty bread or a fresh salad for a well-rounded meal.
Notes
- To reduce fat, use turkey sausage and nitrate-free turkey bacon as substitutes.
- For a thicker broth, mash a few potatoes while simmering.
- Add red pepper flakes sparingly to control the heat level.
- Kale can be substituted with spinach or Swiss chard if preferred.
- This soup can be made ahead and tastes even better the next day as flavors meld.
