Ingredients
Meat
- 1 pound Italian sausage
- 4 slices bacon, chopped
Vegetables & Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 3–4 medium potatoes, thinly sliced
- 2 cups chopped kale
Liquids & Seasonings
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook the Sausage: In a large pot over medium heat, cook the Italian sausage until browned and fully cooked through. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
- Prepare Bacon and Aromatics: In the same pot, add the chopped bacon and cook until crispy. Add the diced onion and cook until softened and translucent. Then stir in the minced garlic and cook for an additional minute until fragrant.
- Add Potatoes and Broth: Add the thinly sliced potatoes to the pot along with the chicken broth. Increase heat and bring to a boil, then reduce heat and let it simmer gently until the potatoes are tender, about 15 minutes.
- Combine Sausage and Cream: Return the cooked sausage to the pot. Stir in the heavy cream and chopped kale, allowing the kale to wilt and the soup to warm through. Simmer the soup for an additional 5 minutes to meld the flavors.
- Season and Serve: Taste the soup and season with salt, pepper, and optional red pepper flakes to your preference. Serve the Zuppa Toscana hot and enjoy.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Use turkey sausage as a healthier alternative without sacrificing flavor.
- Potatoes can be peeled or left unpeeled based on preference.
- Kale can be substituted with spinach if preferred.
- Adjust red pepper flakes to control spiciness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
