Description
Zuppa Toscana is a hearty and comforting Italian soup featuring Italian sausage, crispy bacon, tender potatoes, kale, and a creamy broth. This flavorful dish combines savory meats with fresh vegetables in a rich, creamy base, perfect for a cozy meal any time of the year.
Ingredients
Scale
Meats
- 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 and 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, cook the Italian sausage until browned. Remove the sausage from the pot 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.
- Sauté onions and garlic: Using the bacon and sausage grease left in the pot, sauté the diced onion for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Cook potatoes in broth: Pour in the chicken broth and add the sliced potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10 to 15 minutes until the potatoes are tender.
- Add sausage, bacon, and kale: Stir the cooked sausage and bacon back into the pot along with the chopped kale. Simmer everything together for about 5 minutes, allowing the kale to wilt.
- Add cream and season: Lower the heat and stir in the heavy cream. Season the soup with salt, pepper, and optional red pepper flakes to your taste.
- Serve: Serve the soup hot, optionally accompanied by crusty bread or a fresh salad for a complete meal.
Notes
- You can adjust the spice level by using mild or spicy Italian sausage.
- For a lower fat version, consider using turkey sausage and reducing the amount of heavy cream.
- Kale can be substituted with spinach or collard greens if preferred.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Add a splash of white wine when sautéing onions for added depth of flavor.
