Zuppa Toscana with Sausage
This hearty Zuppa Toscana is a must for creamy, comforting soup lovers! Packed with potatoes, savory sausage, crispy bacon, and tender kale, all simmered in a rich, creamy broth.
Servings: 6 servings
Calories: 655kcal
Equipment
Ingredients
- ½ pound bacon cut into ½ inch pieces
- ¾ pound Italian sausage mild or spicy, your choice
- 1 small white or yellow onion diced
- 4 garlic cloves minced
- Pinch of red pepper flakes
- 1 teaspoon dried thyme or Italian seasoning
- 4 yellow potatoes peeled and diced
- 4 cups chicken stock
- 1 cup heavy cream
- 1 bunch kale leaves removed from the stalk and roughly chopped
- Grated Parmesan cheese for garnish
- Fresh cracked black pepper to taste
Instructions
- Cook the bacon: In a large pot or Dutch oven, fry the bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate. Once cooled, crumble the bacon.
- Cook the sausage: In the same pot, crumble the sausage and cook until browned. Remove and set aside.
- Sauté the aromatics: In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the garlic, red pepper flakes, and thyme (or Italian seasoning), and cook for another minute until fragrant.
- Cook the potatoes: Add the diced potatoes and chicken stock to the pot. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 20–25 minutes.
- Optional – thicken the soup: For a thicker consistency, use an immersion blender to blend a portion of the potatoes directly in the pot.
- Combine everything: Add the cooked sausage, crumbled bacon and chopped kale and stir to combine. Pour in the heavy cream and simmer on low for another 5-7 minutes, or until the kale is wilted.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and additional cracked black pepper, if desired.
Notes
-
- Crisp the bacon first: Cooking the bacon first allows you to use the rendered fat to sauté the onions and garlic.
- Blend a portion for a thicker soup: For a creamier consistency, use an immersion blender to blend a portion of the soup before adding the sausage and kale.
- Make it Dairy-Free: Swap heavy cream for full-fat coconut milk or cashew cream.
- Use Different Greens: If kale isn’t your favorite, try spinach, Swiss chard, or even escarole for a similar texture.
- Lower Carb Option: Reduce the potatoes and add extra greens or cauliflower florets for a lighter version.
- Different Protein: Try turkey sausage, ground chicken, or even a plant-based sausage for a vegetarian twist.
Nutrition
Calories: 655kcal | Carbohydrates: 32g | Protein: 21g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.05g | Cholesterol: 118mg | Sodium: 917mg | Potassium: 983mg | Fiber: 3g | Sugar: 7g | Vitamin A: 794IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 2mg