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Zuppa Toscana Recipe

A hearty and creamy Zuppa Toscana soup filled with sausage, kale, potatoes, and bacon. This comforting dish is perfect for chilly days and pairs beautifully with crusty bread.
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Ingredients Equipment Method

Ingredients
  

  • 1 lb Italian sausage mild or spicy
  • 4 slices bacon chopped
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 4 cups chicken broth
  • 2 cups water
  • 4 medium potatoes sliced thinly or diced
  • 2 cups kale stems removed and leaves chopped
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Crushed red pepper flakes optional, for spice

Equipment

  • Large pot or Dutch oven
  • Knife and cutting board
  • Ladle
  • Wooden spoon

Method
 

  1. Cook the Bacon
  2. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
  3. Brown the Sausage
  4. Add the Italian sausage to the pot and cook until browned, breaking it into small crumbles with a wooden spoon. Remove the sausage and set aside with the bacon.
  5. Sauté Onion and Garlic
  6. Add the diced onion to the pot and sauté in the rendered fat until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  7. Simmer the Potatoes
  8. Pour in the chicken broth and water. Bring to a boil, then add the sliced potatoes. Reduce the heat to a simmer and cook until the potatoes are tender, about 10-15 minutes.
  9. Add Kale and Cream
  10. Stir in the chopped kale and cooked sausage. Simmer for 5 minutes until the kale wilts. Reduce the heat to low and stir in the heavy cream.
  11. Season and Serve
  12. Season the soup with salt, pepper, and crushed red pepper flakes to taste. Garnish with the crispy bacon and serve hot with crusty bread.