Zuppa Toscana
Zuppa Toscana is a creamy, hearty soup loaded with bacon, sausage, potato and kale. This one pot Zuppa Toscana soup recipe comes together quickly and is so filling and delicious - sure to be a hit with the whole family!
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
- Parmesan cheese
Directions
- 1
Brown sausage in a large pot or dutch oven. Remove sausage with a slotted spoon and set aside.
- 2
Cut bacon into small pieces. Add bacon to pot and cook until crispy.
- 3
Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
- 4
Stir in minced garlic and cook for 1 minute, stirring frequently.
- 5
Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
- 6
Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.
- 7
Continue cooking until potatoes are tender, about 10 minutes.
- 8
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.
- 9
Stir in the heavy cream and let heat through.
- 10
Ladle the soup into bowls and serve with Parmesan cheese on top.