Go Back Email Link
+ servings
Zuppa Toscana Soup
Print Recipe
5 from 1 vote

Zuppa Toscana Soup

Zuppa Toscana Soup is a warm bowl of comfort filled with tender potatoes, bacon, spicy sausage, fresh kale, and a delicious creamy broth.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soups/Chilis
Cuisine: Italian
Servings: 8
Calories:

Ingredients

  • 1 lb Italian sausage
  • 4 slices bacon
  • 1 small onion diced
  • 3 teaspoons garlic minced
  • 48 ounces chicken stock or broth
  • 6 potatoes sliced thin
  • salt and pepper to taste
  • ¼ teaspoon red pepper flakes optional
  • 1 cup heavy cream
  • 4 cups kale

Instructions

  • Cut bacon into bite sized pieces and fry over medium heat in large soup pot until cooked. Removed to paper towel lined plate to drain.
  • Add sausage to pot and cook and break up until crumbled. Add in onion and cook until almost done. (about 10 minutes). Add in garlic and finish cooking (about 1 to 2 minutes). Remove and drain on paper towels.
  • Add meat back into pot. Add in chicken stock, potatoes, salt, black pepper and red pepper flakes. Bring to a boil, reduce to simmer. Cover and cook until potatoes are fork tender, about 30 to 45 minutes.
  • About 30 minutes before serving add in cream and kale to cook.

Notes

I like to cook my soup for a few hours for the flavors to really develop, but it is not necessary for doneness. Adjust chicken stock according to how thick you like your soup. I start with 48 and add depending on how long I cook the soup. You can also add water to control salt.
If you like a thicker consistency you can add a cornstarch slurry to the soup at the same time you add in the kale. You can do this by adding 2 to 3 tablespoons of cornstarch to ¼ cup of water, then pour into soup mixture and stir.