Zuppa Toscana
A heartwarming Italian soup made with Italian sausage, crisp bacon, kale, and potatoes, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb Italian sausage
- 4 slices Bacon
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 4 cups Chicken broth
- 2 cups Kale, chopped
- 2 large Potatoes, diced Yukon gold potatoes recommended for creaminess.
- 1 cup Heavy cream Can substitute half-and-half for a richer flavor.
- Salt, to taste
- Pepper, to taste
- Red pepper flakes, optional Can add for a bit of spice.
Instructions
Cooking Steps
- Place the bacon in a large pot over medium heat. Cook until crispy, then remove and drain on paper towels, leaving the bacon fat in the pot.
- In the same pot, add the Italian sausage and break it into smaller pieces. Brown for about 5 to 7 minutes.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent, stirring occasionally.
- Pour in the chicken broth and bring to a boil.
- Add the diced potatoes to the pot. Simmer for about 15-20 minutes, or until the potatoes are tender.
- Stir in the kale and allow it to wilt.
- Lower the heat and stir in the heavy cream.
- Season the soup with salt, pepper, and red pepper flakes according to your taste.
- Before serving, crumble the reserved bacon on top of the soup.
- Ladle the soup into bowls and serve hot, optionally garnished with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. To freeze, cool completely before placing in freezer-safe containers.
Nutrition
Serving: 1gCalories: 430kcalCarbohydrates: 32gProtein: 21gFat: 27gSaturated Fat: 14gSodium: 850mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!