Zuppa Toscana

This Zuppa Toscana is the perfect cozy, creamy soup made with Italian sausage, tender potatoes, garlic, onions, kale, and a rich, flavorful broth. It’s a comforting one-pot recipe that comes together quickly and tastes even better than the restaurant version. Perfect for cold days, easy weeknight dinners, or meal prep.

Ingredients

• 4 strips bacon
• 1 lb Italian Sausage
• 2 tbsp butter
• 1 large White Onion, diced
• 3 cloves garlic, minced
• 2 lbs Russet Potatoes or gold potatoes
• 6 cups Chicken Broth
• 3/4 cup Heavy Cream
• 1 bunch of kale
• Pinch of crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Instructions

1. Cook the bacon: In a large pot or Dutch oven, cook the bacon until crispy. Remove and set aside, leaving the bacon drippings in the pot. Roughly chop bacon into bite size pieces.

2. Brown the sausage: Add the Italian sausage to the same pot and cook for 5–6 minutes, breaking it apart until browned. Use a slotted spoon to transfer the sausage to a plate and set aside.

3. Sauté the aromatics: Melt butter in the pot. Add the diced onion and cook until softened, about 4–5 minutes. Add the minced garlic and cook for 1 more minute.

4. Add the potatoes and broth: Add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are fork-tender.

5. Add the greens: Stir in the kale and cook for 2–3 minutes until wilted.

6. Finish with cream: Pour in the heavy cream and stir to combine. Add the sausage and bacon back to the pot. Season with red pepper flakes, salt, and pepper. Simmer for 5 more minutes. Serve hot.