Creamy Zuppa Toscana Soup
A hearty and comforting bowl of Italian sausage, potatoes, and kale in a silky garlic cream broth.
recipesbynani.comThis creamy soup is one of my absolute favorite things to make when the weather gets a little chilly. It is so filling and flavorful with the perfect mix of savory sausage, tender potatoes, and healthy kale leaves.
My biggest tip for this recipe is to make sure you slice your potatoes into uniform pieces. This helps them cook at the same time so you do not end up with some mushy bites and some hard ones.
🧺 Ingredients
- 1 pound Italian sausage
- 4 slices bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 large russet potatoes, sliced into half moons
- 1 bunch kale, stems removed and chopped
- 1 cup heavy cream
- Salt and black pepper to taste
- Red pepper flakes for serving
👩🍳Instructions
- 1
In a large pot over medium heat, cook the chopped bacon until it is crispy, then remove it and set it aside.
- 2
Add the Italian sausage to the same pot and cook until browned, breaking it up with a wooden spoon as you go.
- 3
Stir in the onion and cook until it is soft and translucent, then add the minced garlic for one more minute.
- 4
Pour in the chicken broth and add the potato slices, then bring everything to a boil.
- 5
Reduce the heat and simmer for about 15 minutes or until the potatoes are tender.
- 6
Stir in the heavy cream and the chopped kale, letting the soup simmer for a few minutes until the kale is wilted.
- 7
Season with salt and pepper, stir in the crispy bacon, and serve warm with a sprinkle of red pepper flakes.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. This soup tastes even better the next day after the flavors have had time to blend. You can serve this with a side of crusty bread for dipping.
Made this recipe? Let us know how it went.
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