Description
Zuppa Toscana is a hearty and comforting Italian-inspired soup featuring savory Italian sausage, crispy bacon, tender potatoes, and nutritious kale simmered in a creamy chicken broth. This flavorful soup is perfect for cozy family dinners or entertaining guests, offering a rich blend of textures and robust flavors.
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 & Seasonings
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Red pepper flakes (optional, for garnish)
Instructions
- Cook the Sausage: In a large pot over medium heat, add the Italian sausage and cook until browned and cooked through. Remove the cooked sausage with a slotted spoon and set aside, leaving about 1 tablespoon of the rendered grease in the pot.
- Cook the Bacon: Add the chopped bacon to the pot and cook until crispy. Remove the bacon and set aside with the sausage, leaving the bacon grease in the pot.
- Sauté Onion and Garlic: Add the diced onion to the pot with the grease and sauté for 3-4 minutes until softened. Then add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Add Broth and Potatoes: Pour in the chicken broth, then add the sliced potatoes. Increase heat to bring the mixture to a boil, then reduce heat to a simmer. Cook for 10-15 minutes until the potatoes are tender when pierced with a fork.
- Combine Sausage, Bacon, and Kale: Stir the cooked sausage and bacon back into the pot along with the chopped kale. Continue to simmer for about 5 minutes, allowing the kale to wilt and the flavors to meld.
- Add Cream and Season: Lower the heat and stir in the heavy cream. Taste the soup and season with salt, pepper, and optional red pepper flakes for a little heat, adjusting according to your preference.
- Serve: Ladle the hot soup into bowls and serve immediately. This soup pairs beautifully with crusty bread or a fresh green salad for a complete meal.
Notes
- For a spicier version, choose spicy Italian sausage or add extra red pepper flakes.
- Substitute kale with spinach or Swiss chard if preferred.
- For a lighter version, use half-and-half or whole milk instead of heavy cream, though the soup will be less rich.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make this soup gluten-free, verify the sausage and bacon do not contain added gluten ingredients.
