Zuppa Toscana Soup
A creamy, one-pot Italian soup with spicy sausage, tender potatoes and kale in a garlicky broth finished with cream and Parmesan.
Ingredients
- 1 lb spicy Italian sausage casings removed
- 4 slices bacon chopped
- 1 yellow onion diced
- 4 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1.5 lb russet potatoes sliced into 1/4-inch rounds
- 1/2 tsp red pepper flakes optional
- 4 cups kale stems removed, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan plus more for serving
- 1 tsp kosher salt to taste
- 1/4 tsp black pepper
Instructions
- Brown the sausage and bacon. In a Dutch oven over medium heat, cook 1 lb Italian sausage and 4 slices chopped bacon, breaking up the sausage, until browned, about 7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- Cook the aromatics. Add the diced onion to the pot and cook 4 minutes until softened. Stir in 4 minced garlic cloves and cook 1 minute more.
- Simmer the potatoes. Pour in 4 cups chicken broth and add 1.5 lb sliced potatoes and 1/2 tsp red pepper flakes. Bring to a boil, then reduce to a simmer and cook 15 minutes, until the potatoes are fork-tender.
- Add the meat back and the kale. Return the sausage and bacon to the pot along with 4 cups chopped kale. Simmer 5 minutes, until the kale wilts.
- Finish with cream. Reduce heat to low and stir in 1 cup heavy cream and 1/2 cup Parmesan. Season with 1 tsp salt and 1/4 tsp black pepper. Warm through without boiling, about 2 minutes.
- Serve. Ladle the zuppa toscana soup into bowls and top with extra Parmesan.
Notes
Store in an airtight container in the fridge for up to 4 days. The soup thickens as it sits, so add a splash of broth when reheating. For freezing, leave the cream out and stir it in fresh after thawing.