Description
This Easy Zuppa Toscana recipe is a hearty and comforting Italian-inspired soup featuring crispy bacon, savory Italian sausage, tender potatoes, and nutritious kale simmered in a creamy broth. Perfect for a cozy family meal, this soup balances rich flavors with freshness, making it an irresistible classic.
Ingredients
Scale
Meat
- 5 strips of bacon (thick cut works best)
- 1 pound Italian sausage (mild or spicy, casings removed)
Vegetables & Herbs
- 1 medium onion (chopped)
- 5 cloves garlic (minced)
- 4 large red potatoes (diced, skins on)
- 1 small bunch of kale (torn into bite-size pieces, stems removed)
Liquids & Seasonings
- 2 cups chicken broth (beef broth works as an alternative)
- 4 cups water
- 1/4 teaspoon Italian seasoning
- 1 cup heavy cream or whipping cream
- Salt and pepper (to taste)
Instructions
- Cook the Bacon: Using kitchen shears or a knife, cut the bacon strips into small pieces. Add them to a large pot and cook over medium-high heat for about 5 minutes, allowing the bacon to render some fat and start crisping before adding other ingredients.
- Add the Sausage: Crumble the Italian sausage meat into the pot with the bacon. Stir to combine and begin browning the meat.
- Browning the Meat: Continue cooking the sausage and bacon mixture for 15 minutes or more, stirring occasionally until both are nicely browned and crispy. If there is excess fat (especially from thick-cut bacon), carefully remove some but leave a few tablespoons to keep the flavor rich.
- Sauté Onions and Garlic: Add the chopped onion and minced garlic to the pot. Cook for 2-3 minutes until they become fragrant and translucent, stirring frequently to prevent burning.
- Add Broth, Water, Potatoes, and Seasoning: Pour in the chicken broth and water, then add the diced potatoes and sprinkle in the Italian seasoning. Stir everything together to combine evenly.
- Bring to Boil and Simmer: Increase the heat to high and bring the soup mixture to a rolling boil. Once boiling, reduce heat to medium-low to maintain a gentle simmer.
- Cook Potatoes: Let the soup simmer for 10-15 minutes or until the potatoes are fork-tender, stirring occasionally to prevent sticking.
- Add Cream and Kale: Pour in the heavy cream and add the torn kale pieces. Stir the soup and cook for an additional 5 minutes, or until the kale is soft and wilted, and the soup is heated through.
- Season and Serve: Taste the soup and add salt and pepper as needed. Stir well and serve warm for a comforting meal.
Notes
- For a leaner version, use turkey sausage or omit bacon.
- Leaving potato skins on adds texture and nutrients.
- You can substitute kale with spinach if preferred.
- Adjust the amount of cream for a lighter or richer soup.
- If using spicy sausage, reduce or omit Italian seasoning to balance flavors.
