Description
This hearty Zuppa Toscana recipe features savory Italian sausage, tender Yukon Gold potatoes, fresh kale, and creamy whipping cream in a comforting chicken broth. It’s perfect for a filling weeknight dinner or a cozy meal any time of year, garnished with crispy bacon bits for an added burst of flavor.
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
Seasonings
- Salt and Pepper, to taste
Instructions
- Cook the Sausage: Brown the Italian sausage in a large stockpot over medium-high heat until fully cooked and browned. Once cooked, transfer the sausage to a plate, reserving 1 tablespoon of the grease in the pot and discarding the excess grease.
- Sauté Onions and Garlic: In the same pot with the reserved grease, add the diced onions and sauté for 5 minutes until translucent and soft. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add Potatoes and Stock: Stir in the diced Yukon Gold potatoes, chicken stock, and the cooked sausage back into the pot. Bring the mixture to a simmer and cook until the potatoes are tender, about 10-15 minutes.
- Simmer with Kale and Cream: Add the chopped kale and heavy whipping cream to the pot and stir well. Let the soup simmer for an additional 5 minutes, allowing the kale to wilt and the flavors to meld. Season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish each serving with crumbled bacon bits. Serve warm and enjoy this comforting, flavorful soup.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape well in soup.
- Adjust the amount of chicken stock depending on your preferred soup consistency.
- For a dairy-free version, substitute heavy whipping cream with coconut cream or a non-dairy alternative.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
