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Zuppa Toscana Soup

A cozy, hearty one-pot soup filled with Italian sausage, potatoes, and kale, perfect for chilly nights.
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Temps de préparation 15 minutes
Temps de cuisson 30 minutes
Temps total 45 minutes
Portions: 6 servings
Type de plat: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 1 pound Italian sausage, casing removed Use mild or hot depending on your heat level.
  • 4 slices thick cut bacon, chopped Adds smoky depth.
  • 1 medium onion, diced
  • 3 to 4 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes Optional for heat.
  • 6 cups low sodium chicken broth
  • 1.5 pounds russet or Yukon gold potatoes, thinly sliced
  • 1 bunch kale, ribs removed and torn
  • 1 cup heavy cream or half and half For a lighter touch.
  • Salt and black pepper to taste
  • Grated Parmesan and a squeeze of lemon for finishing

Method
 

Cooking Steps
  1. Brown bacon in a large pot until crisp. Scoop it out and leave the drippings.
  2. Add sausage. Break it up and cook until browned with crispy bits.
  3. Stir in onion and cook until translucent. Add garlic and red pepper flakes, cook for 30 seconds until fragrant.
  4. Pour in broth and bring to a gentle boil. Add potato slices and simmer for 10 to 15 minutes until tender.
  5. Reduce heat, add kale, and simmer for 3 to 5 minutes until just wilted and bright.
  6. Stir in cream, season with salt and pepper, and warm through. Don’t let it boil once the cream is in.
  7. Finish with the bacon, a shower of Parmesan, and a lemon squeeze to brighten.

Notes

For variations, use turkey sausage for a lighter option or substitute kale with spinach. Follow tips for best flavor enhancement.