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.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Ladle
- Wooden spoon
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
Instructions
- Cook the Bacon
- 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.
- Brown the Sausage
- 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.
- Sauté Onion and Garlic
- 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.
- Simmer the Potatoes
- 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.
- Add Kale and Cream
- 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.
- Season and Serve
- Season the soup with salt, pepper, and crushed red pepper flakes to taste. Garnish with the crispy bacon and serve hot with crusty bread.