Creamy and Hearty Zuppa Toscana Soup: Loaded With Bacon, Sausage, Potato and Kale

Share This

Craving comforting indulgence that doesn’t take all day? Enter Zuppa Toscana, the Tuscan soup that’s like a warm hug in a bowl. Forget wimpy broth – this beauty is loaded with savory Italian sausage, crispy bacon, tender chunks of potato, and kale that wilts to pure deliciousness. And the best part? It’s a one-pot symphony, simmering together for pure flavor magic. Imagine rich broth infused with smoky sausage, punctuated by pops of salty bacon and creamy potato bites. Throw in the earthy depth of kale, and you’ve got a meal that’s both satisfying and sophisticated. So ditch the takeout menus and gather your spoons – we’re about to embark on a Tuscan taste adventure that’ll leave you wanting more (and the recipe’s so easy, second helpings are practically guaranteed!).

Creamy and Hearty Zuppa Toscana Soup Recipe


Ingredients

  • 16 ounces spicy Italian sausage
  • 8 slices bacon
  • ½ large onion diced
  • 2 to 3 cloves garlic minced
  • 28 ounces chicken broth low-sodium
  • 24 ounces water 3 cups
  • 5 russet potatoes medium, thinly sliced
  • 1 teaspoon crushed red pepper flakes optional
  • salt and pepper optional
  • 4 cups chopped kale
  • 1 cup heavy whipping cream
  • Garnish
  • Parmesan cheese

Instructions

  1. Brown sausage in a large pot or dutch oven. Remove sausage with a slotted spoon and set aside. 16 ounces spicy Italian sausage
    Cut bacon into small pieces. Add bacon to pot and cook until crispy. 8 slices bacon
  2. Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent. ½ large onion
  3. Stir in minced garlic and cook for 1 minute, stirring frequently. 2 to 3 cloves garlic
  4. Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired. 28 ounces chicken broth,24 ounces water,1 teaspoon crushed red pepper flakes,salt and pepper
  5. Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat. 5 russet potatoes
  6. Continue cooking until potatoes are tender, about 10 minutes.
  7. Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally. Test for seasoning and season with salt and pepper if needed. 4 cups chopped kale
  8. Stir in the heavy cream and let heat through. 1 cup heavy whipping cream
  9. Ladle the soup into bowls and serve with Parmesan cheese on top.
  10. Parmesan cheese
Print Friendly, PDF & Email

Share This

You May Also Like

Avatar photo

About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

Leave a Reply

Your email address will not be published. Required fields are marked *