Description
Hearty Zuppa Toscana celebrates Italian comfort with creamy potatoes, spicy sausage, and tender kale simmered in a rich broth. Comfort meets flavor in this soul-warming soup that brings Tuscan countryside warmth straight to your kitchen.
Ingredients
Scale
Proteins:
- 1 lb italian sausage
- 0.5 lb bacon
Vegetables:
- 2 medium onions
- 4 cloves garlic
- 3 russet potatoes
- 2 cups kale
Liquids and Seasonings:
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
- 1 tbsp italian seasoning
Instructions
- Dice bacon into small pieces and cook in a large pot over medium heat until crispy and golden brown, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
- Add italian sausage to the same pot, breaking it into small crumbles. Cook until completely browned and no pink remains, approximately 8-10 minutes.
- Transfer cooked sausage to a separate plate, leaving drippings in the pot.
- Sauté finely chopped onions in the remaining fat, stirring frequently until translucent and soft, about 4 minutes.
- Mince garlic and add to the onions, cooking for an additional 30 seconds until fragrant.
- Peel and slice potatoes into bite-sized cubes, then add to the pot along with chicken broth, salt, black pepper, red pepper flakes, and italian seasoning.
- Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender when pierced with a fork.
- Stir in cooked sausage and bacon, allowing flavors to meld for 2-3 minutes.
- Pour in heavy cream and stir gently, heating through without boiling.
- Roughly chop kale and add to the soup, cooking for an additional 2-3 minutes until leaves are wilted but still vibrant green.
- Taste and adjust seasonings if needed, then serve hot in deep bowls.
Notes
- Choose thick-cut bacon for maximum flavor and crispy texture, ensuring it renders enough fat for sautéing vegetables.
- Use hot Italian sausage to add extra spice and depth to the soup’s overall flavor profile.
- Consider removing sausage casings before cooking for more even crumbling and better distribution throughout the soup.
- Slice potatoes uniformly to guarantee consistent cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Avoid boiling the soup after adding cream to prevent separation and maintain a smooth, creamy consistency.
- Substitute kale with spinach or Swiss chard for a different nutrient-packed green option.
- For a lighter version, replace heavy cream with half-and-half or whole milk to reduce calories.
- Make the soup vegetarian by swapping sausage and bacon with plant-based alternatives like smoked tempeh or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 405
- Sugar: 2 g
- Sodium: 1100 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 75 mg