Zuppa Toscana
Italian sausage, smoky bacon, tender russet potatoes, and kale come together in the creamy, garlicky broth that makes this comforting soup a favorite.
15 min
Prep
45 min
Cook
4
Serves
720
Calories
Macros · per serving
28g protein
33g carbs
53g fat
Ingredients
For 4 servings
- 4 slice bacon
- 1 lb Italian sausage
- 1 yellow onion
- 3 clove garlic
- ¼ teaspoon red pepper flake
- 1 lb russet potato
- 4 cup chicken broth
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 oz kale
- 1 cup heavy cream
Instructions
- 1
Chop the bacon and dice the onion. Mince the garlic. Halve the unpeeled potatoes lengthwise, then cut crosswise into ¼-inch slices. Remove the tough kale stems and roughly chop the leaves. Remove the sausage casings, if present.
- 2
Cook the bacon in a large pot over medium heat, stirring occasionally, until crisp, 6–8 minutes. Transfer to a plate, leaving about 1 tablespoon of bacon fat in the pot.
- 3
Add the sausage and onion. Cook over medium-high heat, breaking the sausage into small pieces, until the onion softens and the sausage is browned and cooked through, 160°F/71°C, about 8–10 minutes. Spoon off excess fat, leaving a little to coat the bottom of the pot.
- 4
Stir in the garlic and red pepper flakes for 30 seconds. Add the chicken broth, potatoes, salt, and black pepper. Bring to a boil, then reduce the heat and simmer gently, partially covered, until the potatoes are tender, 12–15 minutes.
- 5
Stir in the kale and simmer until tender, 3–4 minutes. Reduce the heat to low, stir in the heavy cream and half the bacon, and warm gently for 2 minutes without boiling. Ladle into bowls and sprinkle with the remaining bacon.
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