Description
Zuppa Toscana is a hearty and comforting Italian soup featuring savory Italian sausage, tender russet potatoes, nutritious kale, and a rich broth enriched with half and half and crispy bacon. This flavorful soup is perfect for a cozy meal, combining creamy textures with a touch of spice and robust flavors.
Ingredients
Scale
Meat and Protein
- 1 pound Italian sausage
- 4 slices bacon, cooked and crumbled
Vegetables
- 4 cups russet potatoes, sliced
- 3 cups kale, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
Liquids and Seasonings
- 4 cups chicken broth
- 1 cup half and half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the sausage: In a large Dutch oven, cook the Italian sausage over medium heat until browned and crumbled. Transfer the cooked sausage to a plate, leaving some fat in the pot for extra flavor.
- Sauté onion and garlic: Add the diced onion to the leftover fat and sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Add broth and potatoes: Pour the chicken broth into the pot and bring it to a boil. Add the sliced potatoes and reduce the heat to a simmer. Let cook until the potatoes are fork-tender, approximately 10–12 minutes.
- Combine sausage and kale: Return the cooked sausage to the pot along with the chopped kale. Simmer together for 5 minutes until the kale wilts and softens.
- Add half and half: Lower the heat and stir in the half and half. Warm the soup through gently for 3–4 minutes, making sure it does not boil to prevent curdling.
- Finish with bacon and seasoning: Crumble the cooked bacon over the soup. Taste and add salt, black pepper, and optional red pepper flakes to your preference.
- Serve: Ladle the hot soup into bowls and serve immediately with crusty bread or a crisp salad on the side for a complete meal.
Notes
- For a spicier soup, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Use kale stems sparingly or remove for a more tender texture.
- Russet potatoes work best for a creamy texture, but Yukon gold potatoes can be substituted if desired.
- Low-fat half and half or whole milk can be used to adjust creaminess and calorie content.
- For a richer flavor, render the bacon fat and sauté the onions in it before adding garlic.
- This soup reheats well and often tastes better the next day after flavors meld.
