Zuppa Toscana
A creamy, Italian-American soup with spicy sausage, tender potatoes, and wilted kale in a rich Parmesan-cream broth — a restaurant classic that is simple to make at home.
Ingredients
- 1 lb Italian sausage (hot or mild), casings removed
- 6 strips bacon, chopped
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1/2 tsp red pepper flakes
- 6 cups chicken broth
- 1.5 lbs Yukon Gold potatoes, thinly sliced
- 4 cups lacinato (dinosaur) kale, stems removed, torn
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Cook 6 strips chopped bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside, leaving drippings in the pot.
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2
Add 1 lb casings removed Italian sausage (hot or mild) to the pot; cook, breaking it up, until browned, about 6 minutes. Remove and set aside.
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3
Add 1 large diced yellow onion to the pot and cook in remaining fat until softened, about 5 minutes. Add 4 cloves minced garlic cloves and 1/2 tsp red pepper flakes; cook 1 minute.
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4
Pour in 6 cups chicken broth and bring to a boil. Add 1.5 lbs thinly sliced Yukon Gold potatoes and cook until tender, about 12-15 minutes.
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5
Return the cooked sausage to the pot. Stir in 4 cups stems removed, torn lacinato (dinosaur) kale and cook until wilted, about 3 minutes.
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6
Reduce heat to low. Stir in 1 cup heavy cream and 1/4 cup grated Parmesan cheese. Heat through but do not boil. Season with 1/2 tsp salt and 1/2 tsp black pepper.
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7
Ladle into bowls and top with the reserved crispy bacon.