Description
A hearty and comforting Zuppa Toscana soup featuring Italian sausage, crispy bacon, tender potatoes, and fresh kale in a creamy chicken broth base. Perfect for a cozy meal that blends rich flavors and a satisfying texture.
Ingredients
Scale
Meats
- 1 pound Italian sausage
- 6 slices bacon, diced
Vegetables
- 1 small sweet onion, diced
- 4 cups potatoes, peeled and cut into ½ inch cubes
- 2 cups kale, chopped (or fresh spinach)
- 3 cloves garlic, minced
Liquids & Dairy
- 5 cups chicken broth (low sodium)
- 1 cup heavy cream
Seasonings
- Salt and pepper, to taste
Instructions
- Cook the bacon: Heat a large pot over medium-high heat and add the diced bacon. Cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a plate lined with paper towels. Spoon out excess bacon fat from the pot, leaving about 1 tablespoon for flavor.
- Sauté sausage and onion: Add the Italian sausage and diced sweet onion to the pot. Crumble the sausage as it cooks. Cook until the sausage is no longer pink and the onions are translucent, about 3 to 5 minutes. Add the minced garlic and cook for an additional 1 minute. Drain off any excess fat if necessary.
- Simmer potatoes: Pour in the chicken broth and bring it to a boil. Add the cubed potatoes, then reduce the heat to medium and simmer for 10 to 12 minutes, or until the potatoes are tender when pierced with a fork.
- Add kale: Stir in the chopped kale and cook until it begins to wilt, about 2-3 minutes.
- Finish with cream and bacon: Return most of the cooked bacon to the pot, reserving some for garnish. Stir in the heavy cream and warm the soup through for 2 to 3 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls, top with the reserved crumbled bacon, and serve with breadsticks on the side for dipping.
Notes
- You can substitute kale with fresh spinach if preferred.
- Use low sodium chicken broth to better control the salt level in the soup.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though this may affect the creaminess.
- This soup pairs wonderfully with crusty bread or breadsticks for soaking up the broth.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop.
