Description
This Zuppa Toscana recipe is a hearty Italian-style soup featuring savory ground Italian sausage, tender Yukon Gold potatoes, fresh kale, and creamy broth enriched with heavy whipping cream. Perfect for a comforting family meal, it combines bold flavors with a satisfying, creamy texture.
Ingredients
Scale
Meat and Protein
- 1 pound ground Italian sausage
- 6 pieces bacon, cooked and crumbled
Vegetables
- 3 cloves garlic, minced
- 1 medium white onion, peeled and diced
- 1.5 pounds Yukon Gold potatoes, diced
- 2 to 3 cups fresh kale, chopped
Liquids and Dairy
- 5 to 6 cups chicken stock
- 1 cup heavy whipping cream
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Sausage: In a large stockpot over medium-high heat, brown the ground Italian sausage until fully cooked through. Once done, transfer the cooked sausage to a plate, reserving 1 tablespoon of the sausage grease in the pot and discarding any excess grease.
- Sauté Onions and Garlic: Using the same pot with the reserved sausage grease, sauté the diced white onions for about 5 minutes until translucent and soft. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Potatoes and Stock: Stir in the diced Yukon Gold potatoes, pour in 5 to 6 cups of chicken stock, and return the cooked sausage to the pot. Bring to a simmer and cook until the potatoes are tender, which should take about 15 minutes.
- Simmer with Kale and Cream: Add the chopped fresh kale and 1 cup of heavy whipping cream to the pot. Continue simmering for another 5 minutes, allowing the kale to wilt and the flavors to meld. Season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish each serving with the cooked and crumbled bacon bits. Serve warm and enjoy the comforting flavors of this classic Tuscan soup.
Notes
- You can substitute kale with spinach for a milder flavor.
- For a lower-fat version, use half-and-half instead of heavy cream.
- Adjust the amount of chicken stock to achieve your preferred soup consistency.
- This soup tastes even better the next day as the flavors develop further.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
