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Zuppa Toscana

Rich, creamy Italian soup with Italian sausage, bacon, potatoes, and kale that transforms your kitchen into a cozy trattoria in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound Italian sausage (spicy or mild)
  • 4 slices bacon, chopped
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 2 pounds Yukon Gold potatoes, sliced thin
  • 1 cup heavy cream
  • 3 cups fresh kale, chopped (stems removed)
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Method
 

  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into bite-sized pieces with your spoon. Cook for 5-6 minutes until beautifully browned and no longer pink. Remove sausage and set aside, leaving those flavorful drippings behind.
  2. In the same pot, add chopped bacon to those delicious sausage drippings. Cook for 3-4 minutes until crispy and golden.
  3. Add diced onion to the bacon and cook for 3 minutes until softened and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.
  4. Pour in chicken broth and add sliced potatoes. Bring to a gentle boil, then reduce heat to maintain a steady simmer. Cook for 12-15 minutes until potatoes are fork-tender but not falling apart.
  5. Return the cooked sausage to the pot and stir in heavy cream. Add chopped kale and simmer for 2-3 minutes until wilted and bright green. Season with salt, pepper, and red pepper flakes to taste. The cream should warm through without boiling to prevent curdling.

Notes

Turkey sausage can be substituted for a lighter version. Spinach can replace kale if preferred. Greek yogurt mixed with milk can substitute heavy cream. Don't skip browning the sausage properly for depth of flavor. Avoid boiling once cream is added to prevent curdling. Slice potatoes uniformly for even cooking. Add kale at the end to maintain vibrant color. Store leftovers in refrigerator for up to 3 days. May thicken overnight, add broth when reheating. Freezing not recommended due to cream and potatoes.