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Zuppa Toscana Soup

chef Laya
This creamy Zuppa Toscana soup is an easy Italian sausage and potato soup made with bacon, kale, garlic, chicken broth, and heavy cream. It is a hearty one-pot comfort-food dinner that is perfect with crusty bread.
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Prepr Time 15 minutes
Cooking Time 35 minutes
ToTal Time 50 minutes
Type of plate Dinner
kitchen American
Serving 6

Ingredients
  

  • 1 pound Italian sausage mild or hot
  • 6 slices bacon chopped
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • ¼ teaspoon crushed red pepper flakes optional
  • 6 cups low-sodium chicken broth
  • 1½ pounds russet potatoes thinly sliced
  • 4 cups kale stems removed and leaves chopped
  • 1 cup heavy cream
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • Grated Parmesan cheese optional for serving

Instructions
 

  • Heat a Dutch oven or large soup pot over medium heat. Add the Italian sausage and cook for 6 to 8 minutes, breaking it into crumbles, until browned and cooked through. Transfer the sausage to a bowl.
  • Add the chopped bacon to the same pot. Cook for 5 to 6 minutes, until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot.
  • Add the diced onion and cook for 4 minutes, until softened. Add the garlic and crushed red pepper flakes, if using, and cook for 30 seconds.
  • Pour in the chicken broth, scraping the bottom of the pot to loosen browned bits. Add the thinly sliced potatoes.
  • Bring the soup to a gentle boil. Reduce the heat to medium-low and simmer for 12 to 15 minutes, until the potatoes are fork-tender.
  • Return the cooked sausage to the pot. Add the kale and simmer for 3 to 5 minutes, until the kale is tender.
  • Reduce the heat to low. Stir in the heavy cream and most of the cooked bacon. Heat gently for 2 to 3 minutes without boiling.
  • Taste and season with salt and black pepper. Serve hot with the remaining bacon and grated Parmesan cheese, if desired.

Notes

  • Mild version: Use mild Italian sausage and omit the crushed red pepper flakes.
  • Kale substitute: Use baby spinach, Swiss chard, or collard greens. Add spinach only during the final minute of cooking.
  • Thicker soup: Mash a few cooked potato slices against the side of the pot before adding the cream.
  • Storage: Refrigerate leftovers in airtight containers for 3 to 4 days.
  • Freezing: For the best texture, freeze the soup before adding kale and heavy cream. Add both after thawing and reheating.
  • Reheating: Reheat gently over low heat and avoid boiling after the cream has been added.