Description
A creamy and flavorful Zuppa Toscana soup made with savory Italian sausage, crispy bacon, tender russet potatoes, and nutritious kale, simmered in a rich chicken broth and finished with heavy cream. This Italian-American classic is a comforting and hearty dish perfect for dinner at home.
Ingredients
Meat and Bacon
- 1 lb Italian sausage
- 4 slices bacon, chopped
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, sliced thin
- 2 cups kale, chopped
Liquids and Seasonings
- 6 cups chicken broth
- 1 cup heavy cream
- Salt and black pepper, to taste
- Red pepper flakes, optional
Instructions
- Cook Bacon: In a large soup pot over medium heat, add the chopped bacon and cook until crisp. Remove the bacon pieces with a slotted spoon and set them aside, leaving the rendered fat in the pot.
- Brown Sausage: Add the Italian sausage to the pot and cook, breaking it apart with a spatula, until browned and fully cooked through.
- Sauté Vegetables: Stir in the diced onion and cook until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Potatoes: Pour in the chicken broth and add the thinly sliced potatoes. Increase heat to bring the soup to a boil.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Cook Kale: Stir in the chopped kale and cook for 3–4 minutes until the kale wilts and is tender.
- Finish with Cream: Reduce the heat to low and stir in the heavy cream, allowing the soup to warm through but not boil.
- Season and Serve: Return the cooked bacon to the pot. Season the soup with salt, black pepper, and optional red pepper flakes to taste. Stir well and serve the soup warm for a comforting meal.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce richness while maintaining creaminess.
- Using spicy Italian sausage will add an extra kick of flavor to the soup.
- Make sure to slice the potatoes thinly so they cook evenly and quickly.
- This soup tastes even better the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
