Zuppa Toscana
One-pot, hearty, homemade Tuscan soup loaded with Italian sausage, potatoes, kale, bacon, and parmesan .
- Prep
- 20m
- Cook
- 40m
- Total
- 60m
- Serves
- 8
What you need
Ingredients
- 8 strips of bacon, chopped
- 6 Italian sausages, ground
- 1 medium onion, diced
- 1 bulb of garlic, minced
- 6 cups chicken stock
- 4 cups water
- 5 medium russet potatoes, peeled and cubbed ~ 1/4" thick
- 1 kale bundle, leaves stripped and chopped (~6 cups)
- 1 cup whipping cream
- Salt, black pepper, Italian seasoning, and chili flakes to taste
- Parmesan cheese for topping/garnish
Don't F*ck it Up
Method
- 01In a large pot, over medium-high heat, fry bacon until browned. Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
- 02Remove the casings and add Italian sausage, breaking it up with your spatula, and sauté until nicely browned on one side. Remove to paper-towel lined plate.
- 03Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
- 04Add 6 cups broth and 4 cups water, and bring to a boil. Add sliced potatoes and cook ~12 min or until easily pierced with a fork.
- 05When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
- 06Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.