Description
A hearty and comforting Zuppa Toscana soup featuring crispy bacon, Italian sausage, tender russet potatoes, fresh kale, and a creamy broth, simmered to perfection for a rich and flavorful meal.
Ingredients
Scale
Meats
- 1/2 pound bacon (about 8 slices), chopped
- 1 pound Italian sausage, casings removed (spicy, sweet, or a mix)
Vegetables & Aromatics
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 1/2 pounds Russet potatoes (3 large or 4 medium), sliced in half, then into 1/4-inch slices with peels on
- 2 cups fresh kale, stems removed and leaves chopped
Liquids & Seasonings
- 1 tablespoon olive oil
- 4 cups chicken broth
- 2 cups water
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon pepper
- 1 cup heavy cream
- Freshly grated Parmesan cheese, for serving
Instructions
- Cook the Bacon: In a large stock pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Once cooked, remove the bacon to a plate lined with paper towels to drain the excess fat.
- Brown the Sausage: Add the Italian sausage to the bacon fat in the pan and cook until browned and cooked through. Remove the sausage to the plate with the bacon and discard the fat, then wipe out the pot clean.
- Sauté Onions and Garlic: Add olive oil to the cleaned pot and heat it. Add the chopped onion and cook over medium heat until softened, about 3 to 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds to 1 minute, until fragrant.
- Combine Meats and Aromatics: Return the cooked bacon and sausage to the pot with the sautéed onions and garlic, stirring to combine.
- Add Potatoes and Broth: Add the sliced russet potatoes, chicken broth, water, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 to 15 minutes, or until the potatoes are almost tender.
- Cook the Kale: Stir in the chopped kale and continue to simmer for another 5 to 10 minutes until the potatoes are soft but not breaking apart and the kale is tender.
- Finish with Cream: Stir in the heavy cream and heat through gently without boiling. Serve hot, garnished with freshly grated Parmesan cheese.
Notes
- The recipe uses a combination of mild, sweet, and spicy Italian sausages to balance the flavors, but feel free to use all spicy or all mild based on your preference.
- Storage: Refrigerate cooled soup in an airtight container for up to 5 days. Reheat in a microwave or on the stovetop before serving.
- Freezing: Freeze cooled soup in a freezer-safe container for up to 3 weeks. Leave space for expansion and thaw in the refrigerator before reheating. Stir well if ingredients have separated.
