Zuppa Toscana
This is hands down one of my favorite soups. I would seriously eat it every single day if I could. It’s just so delicious.
Ingredients
• 1 lb Italian sausage, mild or hot
• 5 slices bacon, chopped
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 cups water
• 3 medium russet potatoes, sliced about ¼-inch thick
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes, optional
• 4 cups chopped kale, tough stems removed
• 1 cup heavy cream
• ½ cup freshly grated Parmesan, plus more for serving
• Salt, to taste
Directions
1. In a large Dutch oven or soup pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
2. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through. Drain excess grease if needed.
3. Add the onion and cook for 4-5 minutes, until softened. Add the garlic and cook for about 30 seconds.
4. Pour in the chicken broth and water. Add the sliced potatoes, black pepper, and red pepper flakes, if using.
5. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 12-15 minutes, or until the potatoes are tender.
6. Stir in the kale and cook for another 3-5 minutes, until softened.
7. Reduce the heat to low. Stir in the heavy cream, Parmesan, and most of the cooked bacon. Heat gently for 2-3 minutes without boiling.
8. Taste and add salt only if needed.
9. Ladle into bowls and top with the remaining bacon and extra Parmesan.
Would you eat this soup year-round, or is Zuppa Toscana strictly a fall-and-winter thing for you?
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