Zuppa Tuscana Soup
This Zuppa Toscana recipe is a hearty, creamy soup packed with bold flavors and comforting ingredients. Made with savory Italian sausage, tender potatoes, crispy bacon, and fresh kale, all simmered in a rich, garlicky broth, it’s a one-pot wonder that’s perfect for cozy nights or impressing guests.
Ingredients
- 1 pound Italian sausage casings removed
- 4-6 slices of bacon chopped
- 1 onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 3 cups water
- 2 large russet potatoes sliced into 1/4 inch rounds and then quartered
- 1 teaspoon red pepper flakes adjust to taste
- 2 cups chopped kale
- 1 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it apart into crumbles as it cooks.
- Once the sausage is browned, remove it from the pot and set it aside.
- In the same pot, add the chopped bacon and cook until crispy.
- Add the diced onion to the pot and cook until it becomes translucent, then add the minced garlic and cook for another minute.
- Pour in the chicken broth and water, and bring the mixture to a simmer.
- Add the sliced and quartered potatoes and red pepper flakes to the pot. Cook until the potatoes are tender, about 15-20 minutes.
- Stir in the cooked sausage and chopped kale. Cook for an additional 5 minutes.
- Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
- Let the soup simmer for a few more minutes to allow the flavors to meld together.
- Serve hot, garnished with grated Parmesan cheese.