Description
This hearty and comforting Zuppa Toscana recipe brings together savory Italian sausage, tender Yukon Gold potatoes, fresh kale, and creamy heavy whipping cream to create a rich and flavorful soup. Enhanced with sautéed onions and garlic, and topped with crispy bacon bits, this classic Tuscan-inspired soup is perfect for chilly days and serves as a satisfying meal for the whole family.
Ingredients
Scale
Meat and Protein
- 1 pound Ground Italian Sausage
- 6 pieces Bacon, cooked and crumbled
Vegetables
- 3 cloves Garlic, minced
- 1 medium White Onion, peeled and diced
- 1.5 pounds Yukon Gold Potatoes, diced
- 2 to 3 cups Fresh Kale, chopped
Liquids and Dairy
- 5 to 6 cups Chicken Stock
- 1 cup Heavy Whipping Cream
Seasoning
- Salt and Pepper, to taste
Instructions
- Cook the Sausage: Brown the Italian sausage in a large stockpot over medium-high heat until fully cooked. Once done, transfer the cooked sausage to a plate, reserving 1 tablespoon of grease in the pot and discarding any excess grease to keep the soup flavorful without being greasy.
- Sauté Onions and Garlic: In the same pot with the reserved grease, sauté the diced onions for about 5 minutes until they become translucent and fragrant. Add the minced garlic and sauté for an additional 1 minute to release its aroma without burning.
- Add Potatoes and Stock: Stir in the diced Yukon Gold potatoes, chicken stock, and the cooked sausage back into the pot. Bring the mixture to a simmer and cook until the potatoes are tender, which typically takes about 15 to 20 minutes.
- Simmer with Kale and Cream: Add the chopped fresh kale and heavy whipping cream to the pot. Continue simmering for another 5 minutes, allowing the kale to wilt and the soup to develop a rich creamy texture. Season with salt and pepper according to your taste preferences.
- Serve: Ladle the soup into bowls and garnish each serving with crispy, crumbled bacon bits. Serve warm for a comforting and nourishing meal.
Notes
- For a spicier kick, use spicy Italian sausage instead of mild.
- You can substitute kale with spinach if preferred, but add it towards the end to avoid overcooking.
- Adjust cream quantity for a lighter or richer soup based on preference.
- This soup refrigerates well and can be reheated for leftovers within 3 days.
- To make it dairy-free, substitute heavy cream with coconut milk or a non-dairy cream alternative.
