Description
This Comforting Zuppa Toscana features savory bacon, spicy sausage, and tender potatoes, creating a hearty dish that’s perfect for quick dinners and comforting meals at home.
Ingredients
Scale
- 4 slices thick-cut bacon, diced
- 1 pound hot Italian sausage
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 6 cups chicken broth
- 4 Yukon gold potatoes, cut into 1 inch pieces
- 4 cups kale, chopped, large stems removed (170 grams)
- 1 cup heavy cream
Instructions
- In a large stock pot over medium heat, cook the bacon until crisp. Remove with a slotted spoon and place on a paper towel-lined plate. Drain excess grease but do not clean the pot.
- Return the pot to medium heat, add the Italian sausage, and break it up. Brown for about 3 to 5 minutes until no longer pink.
- Add the onions, garlic, salt, pepper, and crushed red pepper flakes. Cook for 3 minutes.
- Pour in the chicken broth and bring to a boil. Add the potatoes and reduce heat to a simmer. Cook until fork-tender, about 15 minutes.
- Stir in the kale and let it wilt for about 2 minutes, then add the heavy cream.
- Return the bacon to the pot and adjust salt and pepper to taste.
Notes
Feel free to adjust the level of spice by adding more or less crushed red pepper flakes.
For a lighter version, you can substitute the heavy cream with half-and-half or milk.
This soup pairs well with crusty bread for dipping.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg