Description
This classic Zuppa Toscana recipe is a hearty Italian-style soup featuring savory ground Italian sausage, tender Yukon Gold potatoes, fresh kale, and a creamy broth made with chicken stock and heavy whipping cream. Perfect as a comforting and flavorful meal, this soup combines the richness of bacon and sausage with the freshness of greens for a satisfying bowl that serves 8.
Ingredients
Scale
Meat and Protein
- 1 pound ground Italian sausage
- 6 pieces bacon, cooked and crumbled
Vegetables
- 3 cloves garlic, minced
- 1 medium white onion, peeled and diced
- 1.5 pounds Yukon Gold potatoes, diced
- 2 to 3 cups fresh kale, chopped
Liquids and Dairy
- 5 to 6 cups chicken stock
- 1 cup heavy whipping cream
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Sausage: Brown the ground Italian sausage in a large stockpot over medium-high heat until fully cooked through. Once cooked, transfer the sausage to a plate, leaving about 1 tablespoon of grease in the pot. Discard any excess grease that remains in the pot to prevent the soup from becoming too oily.
- Sauté Onions and Garlic: In the same pot with the reserved grease, add the diced onions and sauté for about 5 minutes until they become translucent and fragrant. Add the minced garlic and cook for an additional minute to release its aroma without burning.
- Add Potatoes and Stock: Stir the diced Yukon Gold potatoes into the pot, then pour in 5 to 6 cups of chicken stock. Return the cooked sausage to the pot as well. Bring the mixture to a simmer and cook until the potatoes are fork-tender, usually about 15 to 20 minutes.
- Simmer with Kale and Cream: Add the chopped fresh kale to the soup, stirring it in well. Pour in 1 cup of heavy whipping cream and continue to simmer gently for another 5 minutes to meld the flavors together. Season the soup with salt and black pepper according to your taste preferences.
- Serve: Ladle the hot Zuppa Toscana into bowls and garnish with the crumbled cooked bacon for added crunch and smoky flavor. Serve immediately for a warm and comforting meal.
Notes
- You can substitute kale with spinach for a milder green if preferred.
- Adjust the amount of chicken stock depending on desired soup thickness.
- Use turkey sausage for a leaner version.
- For a spicier kick, use spicy Italian sausage instead of mild.
- The soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
