Zuppa Toscana
This delicious Zuppa Toscana recipe combines a mix of Italian sausage, smoky bacon, tender potatoes, and chopped kale in a warm and savory broth.
Servings: 8
Ingredients
- 8 slices bacon cut into ½ inch pieces divided
- 1 pound ground Italian sausage
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 1 pound Yukon Gold potatoes peeled and diced into ¼-inch pieces
- 5 to 6 cups chicken stock
- ½ teaspoon Italian seasoning
- 1 small bunch of fresh kale about 2 cups, chopped into bite-size pieces
- 1 cup heavy cream
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Cook the bacon. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Use a slotted spoon to transfer the cooked bacon to a plate, leaving the bacon fat in the pot. Set the bacon aside for later.
- Saute the aromatics. Add the finely chopped onion to the pot with the bacon fat and sauté for 4 minutes or until soft and translucent. Then, add the minced garlic and sauté for 30 seconds, stirring frequently to prevent burning.
- Stir in the sausage. Next, add the ground Italian sausage to the pot. Cook the sausage over medium heat, breaking it up into small crumbles as it cooks. Continue to cook until the sausage is browned and fully cooked through, about 5-7 minutes.
- Add potatoes. Add the diced Yukon Gold potatoes to the pot. Pour in the chicken stock, making sure the potatoes are fully submerged.
- Season and simmer. Stir in the Italian seasoning. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the soup simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Add kale. Once the potatoes are cooked, add the chopped kale to the pot and stir well to combine. Continue to simmer the soup for another 5 minutes, allowing the kale to wilt and become tender.
- Finish. Return two-thirds of the cooked bacon to the pot, stirring it into the soup. Reduce the heat to low and stir in the heavy cream. Season the soup with salt and black pepper, adjusting to taste. Let the soup heat through for 2-3 minutes, being careful not to let it boil.
- Serve. Ladle the Zuppa Toscana into bowls and garnish with the remaining crispy bacon pieces. Serve hot with crusty bread or your favorite sides.
Nutrition
Calories: 524kcal | Carbohydrates: 15g | Protein: 18g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.05g | Cholesterol: 100mg | Sodium: 1001mg | Potassium: 644mg | Fiber: 2g | Sugar: 2g | Vitamin A: 593IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 2mg
