Zuppa Toscana
Warm up your taste buds with Zuppa Toscana, a hearty and comforting Italian-inspired soup that’s perfect for cozy nights. This rich, creamy recipe features smoky bacon, golden browned Italian sausage, tender russet potatoes, and vibrant kale, all simmered together in a flavorful chicken broth and finished with a splash of decadent heavy cream. A touch of crushed red pepper adds subtle heat, while garlic and onion infuse the soup with aromatic depth. Ready in just an hour, this one-pot wonder is as easy to make as it is delicious. Serve it hot with crusty bread for dipping, and savor the ultimate bowl of homemade comfort food. Whether you’re looking for a quick weeknight meal or a satisfying soup to impress guests, this Zuppa Toscana recipe delivers on flavor, texture, and soul-warming satisfaction.
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 6 slices Bacon
- 4 pieces Garlic cloves
- 1 medium Yellow onion
- 3 large Russet potatoes
- 6 cups Chicken broth
- 1 cup Heavy cream
- 1 bunch Kale
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and place it on a paper towel-lined plate to cool and drain. Set aside.
Add the Italian sausage to the pot and cook until browned and no longer pink, breaking it into small pieces with a wooden spoon. Remove the cooked sausage and set it aside with the bacon.
Drain excess grease from the pot, leaving about 1 tablespoon. Add chopped onion to the pot and sauté for about 5 minutes until translucent.
Mince the garlic cloves and add them to the pot with the onions, cooking for an additional minute until fragrant.
Slice the potatoes into thin rounds or quarters, depending on your preferred size. Add the sliced potatoes and chicken broth to the pot, bring it to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Rinse the kale and remove the tough stems. Tear or chop the leaves into bite-sized pieces.
Once the potatoes are soft, add the cooked sausage back to the pot, along with the heavy cream, kale, crushed red pepper flakes, salt, and black pepper. Simmer for an additional 5 minutes until the kale is wilted and the soup is heated through.
Chop the cooked bacon and stir it into the soup right before serving.
Taste and adjust seasonings as needed. Serve hot with crusty bread for dipping.
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 26.8 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 10284 mg | 447% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 26.5 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 867 mg | 67% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 8835 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
