Description
This 30-minute Zuppa Toscana Soup is packed with Italian sausage, bacon, kale, and creamy goodness. Perfect for a chilly night.
Ingredients
Scale
- Main Ingredients
- 1 lb. ground Italian sausage (mild or spicy)
- 1 cup yellow onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon unsalted butter
- 6 cups chicken broth
- 2 cups water
- 4 medium Russet potatoes, cut into 1-inch cubes (about 5 cups cubed)
- 1 teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 5 cups curly kale leaves, stems removed and torn into pieces
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 6 slices bacon, fried crisp and crumbled
- 6 tablespoons crumbled Parmesan cheese
Instructions
- Instructions
- Sausage and Onions: Into a Dutch oven over medium heat, crumble the Italian sausage. Add the diced onions and cook for 7 to 10 minutes, stirring occasionally, until the meat is no longer pink. Remove the sausage and transfer to a plate.
- Garlic and Butter: To the pot add the garlic and butter. Cook for 1 minute.
- Soup Base: Add the chicken broth, water, potatoes, black pepper, onion powder, garlic powder, and kosher salt. Bring to a boil over high heat, then reduce to a simmer over medium heat for 8 to 12 minutes or until the potatoes can be easily pierced with a fork.
- Add Kale and Cream: Add the kale, heavy cream, Italian seasoning, and red pepper flakes. Stir until combined and cook until the kale has wilted, about 3-4 minutes.
- Combine and Serve: Add the sausage back to the pot. Stir until combined. Taste and adjust salt and pepper if needed. Top with bacon and Parmesan cheese and ladle into bowls.
- Prep Time: PT10M
- Cook Time: PT20M
- Method: Soup
- Cuisine: Italian