Zuppa Toscana Soup
Zuppa Toscana Soup is a creamy, savory, delicious blend of kale, sausage, bacon, and hearty potatoes.
Ingredients
- 1 pound ground italian sausage
- 1 cup yellow onion, diced
- 6 cups chicken broth
- 4 slices cooked bacon, diced
- 4 large russet potatoes, peeled and diced
- 6 garlic cloves, minced
- 1 ½ cups fresh kale, chopped
- 1 cup heavy cream
- ¼ parmesan cheese, shaved
Instructions
- In a large pot or Dutch oven, brown the Italian sausage and diced onion together over medium heat. Stir occasionally and cook until the sausage is browned and the onions are soft.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth then add the diced potatoes. Bring to a boil, then reduce the heat to medium and let it simmer for 10-15 minutes, or until the potatoes are tender.
- Stir in the cooked bacon and chopped kale. Simmer until the kale begins to wilt.
- Pour in the heavy cream and stir. Heat through without boiling.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot, topped with shredded parmesan cheese.
Nutrition
Notes
- Brown sausage and onion together: Cooking them at the same time builds flavor and saves a step, no need to remove the sausage from the pot.
- Cook bacon separately for best texture: Crisp bacon adds a smoky bite, stir it in at the end or use it as a garnish.
- Cut potatoes evenly: Evenly diced potatoes cook more consistently and keep the soup from becoming too thick in spots.
- Simmer gently: Once potatoes are added, keep the soup at a low simmer to prevent breaking them down too much.
- Add kale at the end: It softens quickly and keeps its color and texture best when added during the final few minutes.
- Stir in cream off the heat: Add the cream just before serving to keep it from curdling and to maintain its richness.
- Top with Parmesan: A sprinkle of shredded Parmesan enhances the flavor and gives a salty, cheesy finish.
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