Spicy Italian Sausage Zuppa Toscana Recipe

Ingredients

Meat and Protein

• 6 pieces bacon, chopped
• 1 pound spicy ground Italian sausage

Vegetables and Aromatics

• 5 garlic cloves, minced
• 1 medium yellow onion, diced
• 1 ½ pounds Yukon Gold potatoes, cut into 1-inch pieces
• 4 cups roughly chopped kale

Seasonings and Liquids

• 1 teaspoon Italian seasoning
• 6 cups low-sodium chicken broth
• 1 cup heavy whipping cream

Instructions

1. In a large pot over medium heat, add the chopped bacon and sauté until browned and crispy, about 5 minutes. Remove the bacon to a paper-towel lined plate and spoon out excess bacon fat from the pot, leaving about one tablespoon to cook the sausage and add flavor.
2. Add the diced onions to the pot and increase the heat to medium-high. Sauté for 3 to 4 minutes until the onions become soft and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add the spicy ground Italian sausage to the pot, breaking it up with a spatula. Cook until fully browned and no longer pink, about 5 minutes, stirring occasionally.
4. Stir in the cut Yukon Gold potatoes, Italian seasoning, and chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 10 minutes, or until the potatoes are fork-tender.
5. Add the roughly chopped kale, cooked bacon, and heavy whipping cream to the pot. Stir to combine and let simmer for another 5 minutes until the kale is wilted and the soup is heated through.
6. Ladle the soup into bowls and garnish with ground black pepper to taste. Serve hot and enjoy your comforting bowl of Zuppa Toscana.

Notes

• Store leftovers in the refrigerator for 4 to 5 days or freeze up to 3 months for longer storage.
• The 4 cups of roughly chopped kale typically come from about 4 to 5 large kale stems or half a bunch.
• You can substitute spicy Italian sausage with mild sausage if you prefer less heat.
• For a lighter version, use half-and-half or whole milk instead of heavy cream.
• Potatoes can be peeled or left unpeeled based on preference; Yukon Gold works best for creaminess.

Nutrition

Serving: 1 bowl (about 1.5 cups) | Calories: 410kcal | Carbohydrates: 20g | Protein: 17g | Fat: 29g | Saturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 600mg | Fiber: 3g | Sugar: 3g