Description
This Zuppa Toscana Soup is a creamy, hearty Italian-inspired soup filled with savory sausage, tender potatoes, crispy bacon, and fresh kale. It’s a one-pot wonder that’s cozy, comforting, and perfect for chilly days.
Ingredients
For the Soup:
1 lb Italian sausage (spicy or mild) 
4 slices bacon, chopped 
1 medium onion, chopped 
3 garlic cloves, minced 
4 medium russet potatoes, peeled and sliced into ¼-inch rounds 
6 cups chicken broth 
1 teaspoon sea salt 
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional for heat) 
1 cup heavy cream 
3 cups fresh kale, chopped (stems removed) 
Optional Garnishes:
Grated Parmesan cheese 
Fresh parsley, chopped
Red pepper flakes (for heat)
Instructions
Cook the Bacon and Sausage:In a large pot or Dutch oven, cook the chopped bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
In the same pot, add the Italian sausage and cook until browned, breaking it up into crumbles with a wooden spoon (about 6-8 minutes). Remove excess grease if necessary, but leave a small amount for flavor.
Sauté the Aromatics:Add the chopped onion to the pot with the sausage and sauté for 3-4 minutes until soft.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Simmer the Soup:Add the sliced potatoes, chicken broth, salt, pepper, and crushed red pepper flakes (if using).
Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Add the Cream and Kale:Stir in the heavy cream and chopped kale. Let it simmer for 5-7 minutes until the kale is tender.
Add Bacon and Serve:Stir in the crispy bacon, reserving a little for garnish if desired.
Taste the soup and adjust the seasoning with more salt, pepper, or red pepper flakes as needed.
Serve:Ladle the soup into bowls and garnish with grated Parmesan, extra bacon bits, fresh parsley, and a pinch of red pepper flakes if you like a spicy kick.