Description
A hearty and comforting Zuppa Toscana soup featuring Italian sausage, crispy bacon, tender potatoes, and nutritious kale in a creamy chicken broth. Perfect for a cozy meal that serves six.
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 and Dairy
- 4 cups chicken broth
- 1 cup heavy cream
Seasonings
- 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 and fully cooked through. Once done, remove the sausage from the pot and set it aside, leaving 1 tablespoon of the grease in the pot for flavoring.
- Cook the bacon: Add the chopped bacon to the same pot and cook until crispy. Remove the bacon and set aside with the sausage, leaving the bacon grease in the pot.
- Sauté onions and garlic: In the grease left in the pot, sauté the diced onion for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Simmer 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.
- Add sausage, bacon, and kale: Stir the cooked sausage and bacon back into the pot. Add the chopped kale and simmer for 5 minutes more, allowing the kale to wilt and the flavors to blend.
- Finish with cream and seasoning: Lower the heat to prevent boiling and stir in the heavy cream. Season the soup with salt, pepper, and optionally garnish with red pepper flakes for added heat to taste.
- Serve: Ladle the hot soup into bowls and enjoy immediately, ideally served with crusty bread or a fresh salad on the side.
Notes
- For extra heat, increase the amount of red pepper flakes or use spicy Italian sausage.
- You can substitute kale with spinach or Swiss chard if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
- Make sure to slice potatoes thinly to ensure they cook evenly and quickly.
