Description
A Zuppa Toscana copycat featuring Italian sausage, potatoes, and kale in a creamy broth.
Ingredients
- 1 lb Italian sausage, casings removed
- 4 slices bacon, chopped
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 4 medium Russet potatoes, peeled and thinly sliced
- 1 bunch kale, tough stems removed and chopped
- 1 cup heavy cream
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain excess fat and set sausage aside.
- Add the chopped bacon to the pot and cook until crispy. Remove bacon with a slotted spoon and set aside, reserving about 1 tablespoon of bacon fat in the pot.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the thinly sliced potatoes to the pot and cook until tender, about 10-15 minutes.
- Return the cooked sausage to the pot.
- Stir in the chopped kale and cook until wilted, about 3-5 minutes.
- Reduce heat to low and stir in the heavy cream. Do not boil after adding cream.
- Season with salt and black pepper to taste.
- Serve hot, garnished with crispy bacon bits.
Notes
- For a spicier soup, use hot Italian sausage.
- If you prefer, you can use pre-cooked bacon to save time.
- Adjust the amount of kale to your preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American