Description
A creamy and flavorful soup loaded with Italian sausage, tender potatoes, and fresh kale, all simmered in a rich, garlicky broth. Inspired by the classic restaurant favorite, this homemade Zuppa Toscana is easy to make and even better than the original!
Ingredients
Units
Scale
- 1 lb (450g) Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 medium russet potatoes, thinly sliced
- 2 cups kale or spinach, chopped
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Heat a large pot over medium heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the Italian sausage to the pot and cook, breaking it into crumbles, until browned. Remove with a slotted spoon and set aside.
- In the same pot, add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add the sliced potatoes, reduce the heat to a simmer, and cook for 10–12 minutes or until the potatoes are tender.
- Stir in the cooked sausage, bacon, and kale. Simmer for another 2–3 minutes until the kale is wilted.
- Lower the heat and stir in the heavy cream. Cook for 2–3 minutes until heated through, but do not boil.
- Season with salt and pepper to taste. Serve hot, garnished with Parmesan cheese.
Notes
- or a lighter version, substitute the heavy cream with half-and-half or coconut milk.
- You can use sweet potatoes instead of russet for a slightly sweeter flavor.
- Add extra veggies like zucchini or carrots for a heartier soup.
Nutrition
- Serving Size: ~1½ cups
- Calories: ~400
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg