Hearty Zuppa Toscana Soup: A Creamy Weeknight Comfort (Print Version)

Hearty Zuppa Toscana Soup brings creamy comfort to your table. Rich sausage, tender potatoes, and vibrant kale make for a satisfying, easy meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains dairy, pork. Can be adapted.

# Ingredients:

→ Base Ingredients

01 - 1 lb (450g) spicy or mild Italian sausage, casings removed
02 - 6 slices bacon, chopped
03 - 1 large yellow onion, diced
04 - 4-6 cloves garlic, minced
05 - 4-5 medium russet potatoes, scrubbed and diced into 1/2-inch pieces
06 - 6 cups (1.4L) chicken broth, low sodium
07 - 1.5 cups (360ml) heavy cream

→ Flavor Enhancers

08 - 1/2 teaspoon red pepper flakes (or more, to taste)
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Fresh Additions

11 - 4-5 cups fresh kale, tough stems removed and roughly chopped

→ Finishing Touches

12 - Grated Parmesan cheese, for serving

# Instructions:

01 - First up, get that bacon sizzling in a large pot or Dutch oven over medium heat until it's nice and crispy. Pull it out with a slotted spoon and set it aside, but leave about a tablespoon or two of that delicious bacon fat in the pot. Now, crumble in your Italian sausage and brown it thoroughly, breaking it up as you go. This is where the magic starts for your Hearty Zuppa Toscana Soup, creating those flavorful browned bits at the bottom. Don't rush this step, honestly; those browned bits are flavor gold! I always get distracted here and almost burn it, so stay close.
02 - Once the sausage is cooked through, drain off most of the excess fat, leaving just a tiny bit for flavor. Add your chopped onion to the pot and cook until it's softened and translucent, about 5-7 minutes. Then, toss in the minced garlic and red pepper flakes. Stir them around for just about a minute until fragrant; you don't want to burn the garlic, trust me, I've done that and it just tastes bitter, which is not what we want in our Hearty Zuppa Toscana Soup. Keep it moving!
03 - Pour in the chicken broth and add your diced russet potatoes. Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook for about 10-15 minutes, or until the potatoes are fork-tender. This step is crucial for getting those soft, comforting potatoes that soak up all the delicious broth. I usually give it a stir every now and then, just to make sure nothing's sticking. You'll start to smell the deliciousness, honestly!
04 - Once the potatoes are tender, reduce the heat to low. Stir in the heavy cream and the cooked Italian sausage back into the pot. Let it warm through gently for a few minutes, making sure not to bring it to a rolling boil once the cream is added, as it can sometimes curdle. We want creamy, not clumpy, for our Hearty Zuppa Toscana Soup! This is where it starts to look like the Zuppa Toscana you know and love.
05 - Now for the greens! Stir in the fresh kale, a handful at a time if your pot is full. Let it wilt down into the soup, which only takes about 2-3 minutes. The kale adds a wonderful color and a bit of freshness that cuts through the richness. Sometimes I add a bit too much and it looks like a kale forest, but it always wilts down eventually. It's a crucial component of a proper Hearty Zuppa Toscana Soup.
06 - Finally, taste your soup and season with salt and black pepper as needed. Remember, the bacon and sausage already have salt, so start small and add more if necessary. Ladle the hot Hearty Zuppa Toscana Soup into bowls and sprinkle with the reserved crispy bacon bits. A little fresh Parmesan cheese on top is non-negotiable for me, adding that salty, nutty finish. It should look rich, smell incredible, and taste like pure comfort. Enjoy your homemade Hearty Zuppa Toscana Soup!

# Notes:

01 - Don't rush browning the sausage; those crispy bits add so much flavor to your Hearty Zuppa Toscana Soup.
02 - This soup tastes even better the next day, so make a big batch! Store it in an airtight container in the fridge for up to 3 days.
03 - If you're out of kale, fresh spinach works too, just add it at the very end as it wilts super fast.
04 - A sprinkle of fresh parsley or extra red pepper flakes makes this Hearty Zuppa Toscana Soup pop visually and taste-wise.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - knife
04 - slotted spoon

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 35-45g
Total Carbohydrate: 20-30g
Protein: 20-25g

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