Description
Zuppa Toscana is a hearty and comforting Italian-inspired soup featuring savory Italian sausage, crispy bacon, tender potatoes, and fresh kale simmered in a creamy chicken broth. This warm, flavorful soup is perfect for chilly days and makes a satisfying meal served with breadsticks.
Ingredients
Scale
Meat and Aromatics
- 1 pound Italian sausage
- 1 small sweet onion, diced
- 6 slices bacon, diced
- 3 cloves garlic, minced
Vegetables and Broth
- 4 cups potatoes, peeled and cut into ½” cubes
- 2 cups kale, chopped (or fresh spinach)
- 5 cups chicken broth (low sodium)
Dairy and Seasoning
- 1 cup heavy cream
- salt & pepper to taste
Instructions
- Cook Bacon: Heat a large pot over medium-high heat. Add the diced bacon and cook until crispy, about 5 minutes. Transfer the bacon to a plate lined with paper towels to drain. Spoon out excess bacon fat from the pot, leaving about 1 tablespoon.
- Sauté Sausage and Onion: Add the Italian sausage and diced onion to the pot. Crumble the sausage as it cooks and sauté until the meat is no longer pink and the onion is translucent, about 3-5 minutes. Add the minced garlic and cook for 1 additional minute. Drain any excess fat from the pot.
- Simmer Potatoes: Pour in the chicken broth and bring to a boil. Add the cubed potatoes, then reduce the heat to medium and let simmer for 10-12 minutes, or until the potatoes are tender.
- Add Kale: Stir in the chopped kale and cook until it begins to wilt, usually 2-3 minutes.
- Finish Soup: Return most of the reserved cooked bacon to the pot, reserving some for topping. Stir in the heavy cream and heat through for 2-3 minutes. Taste and season with salt and pepper as needed.
- Serve: Ladle the soup into bowls, garnish with the remaining bacon pieces, and serve warm with bread sticks on the side.
Notes
- Substitute kale with fresh spinach if preferred for a milder flavor.
- Use low sodium chicken broth to better control the salt level in the soup.
- For a lighter option, substitute heavy cream with half-and-half or milk, though it will be less creamy.
- For extra heat, add crushed red pepper flakes when cooking the sausage and onion.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- This soup pairs excellently with crusty bread or breadsticks for a complete meal.
