Description
This classic Zuppa Toscana Soup is a hearty and comforting Italian-American favorite featuring savory Italian sausage, crispy bacon, tender potatoes, and nutrient-rich kale simmered in a creamy chicken broth. It’s perfect for warming up on a chilly day and serves six generously.
Ingredients
Scale
Meat
- 1 pound mild Italian sausage (hot or mild)
- 1/2 cup diced bacon
Vegetables
- 4-5 small Russet potatoes, sliced
- 3 cups chopped kale
- 1 large onion, finely chopped
- 6 cloves garlic, minced
Liquids & Dairy
- 6 cups low-sodium chicken broth
- 1 cup half-and-half or heavy cream
Other
- 2 tablespoons all-purpose flour (implied from cooking instructions)
- Salt and black pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
- Brown the sausage: In a heavy-based pot over medium-high heat, cook the Italian sausage until browned and fully cooked. Drain any excess fat and set the sausage aside.
- Crisp the bacon: In the same pot, add the diced bacon and cook for about 2 minutes until crispy. Drain the bacon and reserve some of the bacon drippings in the pot.
- Sauté the onions and garlic: Using the reserved bacon drippings, sauté the finely chopped onions until softened and translucent. Add the minced garlic and cook until fragrant, about 1 minute.
- Create a thickener: Stir in about 2 tablespoons of all-purpose flour to the onion and garlic mixture and cook for approximately 2 minutes to remove the raw flour taste.
- Add broth and potatoes: Slowly add the low-sodium chicken broth while stirring to prevent lumps. Add the sliced Russet potatoes and bring the mixture to a boil. Season with bouillon or salt and pepper as desired.
- Cook the potatoes: Reduce the heat and let the potatoes simmer until fork-tender, usually about 15-20 minutes.
- Combine remaining ingredients: Lower the heat to a gentle simmer and stir in the half-and-half or heavy cream along with the cooked sausage, crispy bacon, and chopped kale. Simmer just until the kale softens, about 5 minutes.
- Serve: Ladle the hot soup into bowls and optionally top with grated Parmesan cheese. Enjoy immediately for best flavor.
Notes
- Use mild or spicy Italian sausage based on your preferred heat level.
- Low-sodium broth helps control the saltiness of the soup, but adjust seasonings as needed.
- Russet potatoes work best due to their texture, but Yukon Gold potatoes can be substituted.
- For a richer soup, heavy cream is preferred over half-and-half.
- This soup can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
- Omitting the sausage and bacon turns this into a vegetarian-friendly soup if vegetable broth and plant-based cream substitutes are used.
