Hearty Zuppa Toscana Soup Recipe: A Rustic Dinner (Print Version)

This Hearty Zuppa Toscana Soup Recipe brings warmth to your table. Creamy, savory, and full of flavor a rustic comfort food you'll love making.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Dairy, Pork

# Ingredients:

→ Main Ingredients

01 - 1 lb spicy Italian sausage, casings removed
02 - 6 slices bacon, diced
03 - 1 large yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 4-5 medium Russet or Yukon Gold potatoes, thinly sliced or diced
06 - 6 cups chicken broth
07 - 1 cup heavy cream
08 - 4 cups fresh kale, stems removed and roughly chopped

→ Flavor Boosters

09 - 1/2 tsp red pepper flakes (or more, to taste)
10 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

11 - Freshly grated Parmesan cheese, for serving

→ Optional Extras

12 - A splash of dry white wine for deglazing (optional)

# Instructions:

01 - Start by dicing your bacon and tossing it into a large pot or Dutch oven over medium heat. Oh, the sizzle! I always start here because that rendered bacon fat is pure gold for cooking your sausage. Let it get nice and crispy, then remove the bacon with a slotted spoon, leaving that glorious fat behind. Don't walk away from the stove, it goes from perfect to burnt in a flash, I know from personal experience!
02 - Into that glorious bacon fat goes your Italian sausage. Break it up with a spoon as it cooks. You want to get some lovely brown bits on the bottom of the pot; those are flavor bombs, trust me. This is where the Hearty Zuppa Toscana Soup flavor truly starts to build, so don't rush it. Cook until it's no longer pink, then drain off any excess grease, leaving just a little for flavor.
03 - Reduce the heat a bit, then add your chopped onion and minced garlic to the pot. Sauté them in the remaining fat until they're soft and fragrant, about 5-7 minutes. You want them translucent, not crispy or browned. I once added them too early and they got a little too dark, oops, which changed the whole flavor profile. Keep stirring, smelling that amazing aroma!
04 - Pour in your chicken broth and add the sliced potatoes. Bring it to a gentle simmer, then cover and cook for about 10-15 minutes, or until the potatoes are tender when pierced with a fork. This is where the soup starts to smell like a warm hug. Make sure your potatoes are mostly submerged, or some will cook unevenly, which is a pet peeve of mine.
05 - Now for the magic! Stir in your heavy cream. Oh, the transformation! The broth turns silky and rich. Keep it at a gentle simmer, but absolutely no boiling, we don't want it to curdle, something I learned the hard way with a split soup once! Let it warm through for a few minutes, allowing all those flavors to meld together.
06 - Finally, the fresh kale! Add it to the pot and stir until it just wilts, which only takes a minute or two. It looks like a lot, but it shrinks down to almost nothing. Taste, adjust seasonings with salt and pepper if needed. Stir in most of your crispy bacon bits. This Hearty Zuppa Toscana Soup is ready for its close-up, sprinkle with the remaining bacon and some Parmesan cheese!

# Notes:

01 - Don't rush browning the sausage; those crispy bits are pure flavor magic for your soup base.
02 - Leftovers are fantastic! Keep it in an airtight container in the fridge for up to 3 days. Freezing works too, but sometimes the cream separates a little upon reheating.
03 - No kale? Spinach works in a pinch, but add it right at the very end as it wilts much faster. The texture is different, but still tasty.
04 - A sprinkle of freshly grated Parmesan and a crusty bread on the side makes this soup feel extra special, honestly.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 550
Total Fat: 40g
Total Carbohydrate: 25g
Protein: 25g

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