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.
- 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
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.
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.