Zuppa Toscana is a creamy Italian-American soup built on bacon, Italian sausage, and hearty potatoes with kale, simmered in chicken broth until rich and comforting. This quick version skips long cook times without sacrificing depth.
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In a large pot or Dutch oven over medium-high heat, add the chopped bacon and cook until the fat has rendered and the bacon is starting to crisp.
Add the diced onion to the pot and cook with the bacon until softened, about 5-7 minutes.
Add the Italian sausage to the pot. Use a meat chopper or spatula to break it up and cook until fully browned.
Stir in the puréed garlic and cook for one minute until fragrant.
Pour in the chicken stock, scraping any browned bits from the bottom of the pot.
Add the diced potatoes and bring the soup to a simmer.
Reduce the heat to low and stir in the heavy whipping cream. Gently bring the soup back to a simmer, but do not boil.
Season the soup with salt and black pepper to your taste.
Add the chopped kale to the pot. Stir gently until the kale wilts into the soup, about 1-2 minutes.
Let the soup simmer for a few more minutes for all the flavors to meld together.
Ladle the hot soup into bowls and garnish with shaved Parmesan cheese, if desired.
Store in an airtight container up to 4 days refrigerated; reheat over low heat, stirring occasionally. Best reheated on stovetop rather than microwave to preserve texture.
Yes. A blend adds layered heat, but using 2 lbs of mild sausage alone will still deliver authentic flavor.
Lacinato (dinosaur) kale is traditional and tender; curly kale works but may need slightly longer cooking to soften.
Prepare through the sausage and bacon step, then refrigerate up to 2 days. Add cream and kale when reheating.
Freeze the broth and solids without cream for up to 3 months. Stir in fresh heavy cream after thawing and reheating.
No. Leave skins on for texture and nutrition; just ensure potatoes are diced evenly for even cooking.
