Description
Zuppa Toscana is a creamy, hearty Italian soup filled with spicy Italian sausage, crispy bacon, tender potatoes, and fresh kale. This one-pot recipe comes together quickly, making it perfect for a comforting family meal that’s rich in flavor and texture.
Ingredients
Meat
- 16 ounces spicy Italian sausage
- 8 slices bacon
Vegetables & Aromatics
- ½ large onion, diced
- 2 to 3 cloves garlic, minced
- 5 medium russet potatoes, thinly sliced
- 4 cups chopped kale
Liquids & Seasonings
- 28 ounces low-sodium chicken broth
- 24 ounces water (3 cups)
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and pepper (optional, to taste)
- 1 cup heavy whipping cream
Garnish
- Parmesan cheese, for serving
Instructions
- Brown the sausage: In a large pot or Dutch oven, cook the spicy Italian sausage over medium heat until browned. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Cook the bacon: Cut the bacon into small pieces and add to the pot. Cook until crispy, then remove and set aside with the sausage.
- Sauté the onion: Stir in the diced onion into the pot with the bacon fat. Cook for 5 to 6 minutes until the onion becomes translucent and soft.
- Add garlic: Stir in the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
- Add liquids and seasonings: Pour in the low-sodium chicken broth and water. Add the crushed red pepper flakes, salt, and pepper if desired, stirring to combine.
- Simmer with potatoes and sausage: Add the thinly sliced potatoes and the cooked sausage back into the pot. Bring to a simmer over medium heat and cook until the potatoes are tender, about 10 minutes.
- Add kale: Stir in the chopped kale and cook for an additional 5 to 10 minutes, stirring occasionally, until the kale is tender. Taste and adjust seasoning with salt and pepper if needed.
- Finish with cream: Stir in the heavy whipping cream and heat through gently without boiling.
- Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese before serving.
Notes
- Storage: Cool soup to room temperature and store in an airtight container in the refrigerator for 3-4 days.
- Freezing: Cool soup completely and freeze in airtight containers for up to 3 months.
- Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
- Adjust heat level with crushed red pepper flakes according to your preference.
- For a lower-fat option, substitute heavy cream with half-and-half or a plant-based cream alternative.
