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Zuppa Toscana Soup

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound Italian sausage casings removed
  • 4 slices bacon chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups water
  • 1 1/2 pounds Yukon gold potatoes sliced into 1/4-inch rounds
  • 1/2 teaspoon red pepper flakes
  • 4 cups chopped kale stems removed
  • 1 cup heavy cream
  • Salt and black pepper to taste

Method
 

  1. In a large pot over medium-high heat, cook Italian sausage, breaking it into crumbles with a wooden spoon, until browned and crispy in spots, about 8-10 minutes. Remove sausage to a plate, leaving 1 tablespoon of drippings in the pot.
  2. Add chopped bacon to the pot and cook until crispy. Add diced onion and cook until softened, about 5 minutes. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
  3. Pour in chicken broth and water, then add sliced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 12-15 minutes.
  4. Return cooked sausage to the pot. Stir in chopped kale and cook for 3-4 minutes until wilted and tender.
  5. Reduce heat to low and stir in heavy cream. Season with salt and black pepper to taste. Let soup rest for 5-10 minutes before serving to allow flavors to meld and broth to thicken slightly.