Zuppa Toscana
Servings: 8 servings
Cost: $15
This soup combines sausage, kale, bacon, and potatoes in a deliciously creamy broth.
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Ingredients
- 4 strips of bacon chopped
- 16 oz. spicy ground Italian sausage casings removed, if any
- 1 yellow onion diced
- 3-4 garlic cloves minced
- ¼ cup all-purpose flour
- 4 cups 32 fl oz. low-sodium chicken or vegetable broth
- 3 large Russet or Yukon gold potatoes peeled, sliced thinly, and cut into half-circles
- About 3 cups kale roughly chopped
- ½ cup heavy cream
- Kosher salt and pepper to taste
- Grated parmesan cheese as garnish
- Crushed red pepper flakes optional
Instructions
- Cook down strips of bacon until crispy, about 4-5 minutes, then remove from the pot and set aside to drain.
- Add sausage and break it down into bite size pieces or smaller using a spoon or spatula. Continue cooking until there is no pink left, 5-7 more minutes. Remove sausage from the pot and set aside to drain.
- Remove all but 2 tablespoons of fat from the pot. Add onion and cook until translucent, 2-3 minutes. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour, thoroughly coating the onion and garlic, and cook for 2 more minutes.
- Pour in broth and bring to a simmer. Add potatoes and cover. Cook until potatoes are fork-tender, about 15-20 minutes.
- Uncover and add kale, sausage, and bacon to the pot. Reserve some bacon if you would like to keep it crispy for garnish. Continue cooking for 5-10 minutes or until kale is tender.
- Add heavy cream then stir to incorporate. Taste then add salt and pepper to taste. Serve hot and garnish with freshly grated parmesan, bacon, and/or crushed red pepper flakes.
Notes
- The heavy cream can be substituted for half-and-half or whole milk or left out completely for a lighter broth and soup overall
- The flour can be left out for the same reason, a lower carb, slightly thinner version of this soup