Description
A hearty and comforting Zuppa Toscana soup recipe featuring spicy Italian sausage, crispy bacon, tender potatoes, kale, and cream simmered in a flavorful chicken broth. Perfect for a cozy dinner or meal prep.
Ingredients
Units
Scale
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 1/2 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
- Cook the bacon: 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.
- Cook the onions: 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.
- Cook the sausage: 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.
- Add the potatoes and broth: 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.
- Add the kale, bacon, and cream: 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.
- Garnish and serve: 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 Size: 1 bowl (about 1.5 cups)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 29 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 80 mg
