Description
This Zuppa Toscana recipe is a hearty and creamy Italian soup featuring sausage, bacon, potatoes, and kale in a flavorful broth. Perfect for a comforting meal any time of the year.
Ingredients
Scale
For the Soup:
- 1 pound Italian sausage
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups water
- 4 medium russet potatoes, thinly sliced
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chopped kale
- 1 cup heavy cream
- Grated Parmesan cheese for serving
Instructions
- Cook Italian Sausage: In a large pot, cook Italian sausage until browned, breaking it apart as it cooks. Remove sausage and set aside.
- Cook Bacon: In the same pot, cook chopped bacon until crisp, then remove and drain on paper towels.
- Sauté Aromatics: Discard excess grease, leaving about 1 tablespoon in the pot. Add onion and cook until softened, then add garlic and cook briefly.
- Add Broth and Potatoes: Pour in chicken broth and water, add potatoes, red pepper flakes, Italian seasoning, salt, and pepper. Simmer until potatoes are tender.
- Add Remaining Ingredients: Stir in cooked sausage, bacon, and kale, cooking until kale is wilted. Stir in heavy cream and heat through.
- Serve: Serve hot with grated Parmesan cheese.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can substitute spinach for kale if preferred.
- This soup pairs well with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1½ cups
- Calories: 460
- Sugar: 4 g
- Sodium: 1180 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 85 mg
