Description
This classic Zuppa Toscana recipe is a hearty Italian soup featuring savory ground Italian sausage, tender Yukon Gold potatoes, fresh kale, and a creamy broth made with chicken stock and heavy whipping cream. Enhanced with sautéed garlic and onions and topped with crispy bacon, this comforting soup is perfect for a satisfying family meal.
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 ground Italian sausage in a large stockpot over medium-high heat until fully cooked. Transfer the sausage to a plate, reserving 1 tablespoon of the rendered grease in the pot, and discard the excess grease.
- Sauté Onions and Garlic: In the same pot with the reserved grease, sauté the diced onions over medium heat for about 5 minutes until soft and translucent. Add the minced garlic and continue to 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 15-20 minutes.
- Simmer with Kale and Cream: Add the chopped kale and heavy whipping cream to the pot. Simmer the soup for an additional 5 minutes to allow the flavors to meld and the kale to soften. Season with salt and pepper according to taste.
- Serve: Ladle the soup into bowls and garnish with the crispy crumbled bacon bits. Serve the soup warm for a comforting meal.
Notes
- You can substitute kale with spinach if preferred, but kale provides a more traditional texture and flavor.
- Adjust the amount of chicken stock to achieve your desired soup consistency.
- For a lower fat version, use turkey sausage and reduced-fat cream or milk.
- Make sure to dice potatoes uniformly for even cooking.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
