Zuppa Toscana
Total Time
45 mins
Prep Time
10 mins
Cook Time
35 mins
Rating
4.73 out of 5 stars
(33)
Ingredients
8
- 4 strips bacon, chopped
- 1 lb Italian sausage
- 1 medium onion, diced
- 3 to 4 cloves garlic, minced
- 6 cups chicken broth
- 3 medium russet potatoes, peeled and chopped into 1/4″ thick pieces (about 3 cups)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Dash of crushed red pepper flakes
- 1 cup heavy cream
- 2 cups chopped kale, ribs removed
- 1/4 cup grated Parmesan cheese
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Preparation
Step 1
In a large pot or Dutch oven, cook the bacon pieces over medium-high heat for about 5 minutes or until crispy. Stir occasionally so the bacon doesn’t stick or burn. Transfer to a paper towel lined plate.
Step 2
Add the Italian sausage to the pot and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a paper towel lined plate.
Step 3
Add the onion to the pot and cook until translucent and tender, about 5 minutes. Add the garlic and cook for 1 minute.
Step 4
Add the broth, potatoes, salt, pepper, and crushed red pepper flakes. Bring to a boil and reduce to low. Simmer for 15 to 20 minutes or until the potatoes are fork tender.
Step 5
Add the cooked bacon and sausage to the pot. Stir in the heavy cream, kale, and Parmesan cheese. Let simmer for 5 minutes. Taste and add additional salt and pepper, if necessary.
Step 6
Ladle the soup into bowls and serve warm.
Step 7
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Chef's notes
For best results, use thick cut bacon. It adds a smoky, salty flavor to the soup.
If you want a spicy soup, you can use hot Italian sausage.
