Description
Experience the ultimate comfort with this rich and creamy Zuppa Toscana soup, packed with savory Italian sausage, tender potatoes, and fresh kale. This easy-to-follow recipe guarantees a restaurant-quality meal right in your home.
Ingredients
- 1 lb mild or hot Italian sausage, crumbled
- 6 slices bacon, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 8 cups chicken broth, low sodium
- 4–5 medium Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 4–5 cups fresh kale, tough stems removed and chopped
- Salt and freshly ground black pepper to taste
Instructions
- Prep your ingredients: Chop kale, dice onion, mince garlic, slice potatoes, crumble sausage, and chop bacon.
- In a large pot or Dutch oven, cook chopped bacon until crispy. Remove bacon, leave fat. Add crumbled Italian sausage and cook until browned; drain excess grease.
- Add diced onion to pot; sauté 5-7 minutes. Stir in minced garlic and cook 1 minute until fragrant.
- Pour in chicken broth and add sliced potatoes. Bring to boil, then simmer covered for 15-20 minutes until potatoes are tender.
- Stir in heavy cream and cooked sausage. Add kale, stir until wilted (2-3 minutes). Season with salt and pepper.
- Ladle into bowls, garnish with reserved crispy bacon bits, and serve immediately.
- Prep Time: 20 mins
- Cook Time: 40 mins