Zuppa Toscana

A creamy sausage and potato soup finished with kale, crisp bacon, and Parmesan.

From Alexa's kitchen
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Zuppa Toscana

Method

  1. Cook the bacon in a pot until crisp. Transfer to a paper-towel-lined bowl. Carefully remove most of the grease, leaving a little to coat the pot.

  2. Add the Italian sausage in large chunks and let it sear for about 5 minutes. Break it into bite-sized pieces and cook through. Remove to a paper-towel-lined bowl.

  3. Over medium heat, cook the onion in the same pot until softened and lightly caramelized. Sprinkle with about 1 teaspoon salt to help draw out moisture. Add the garlic and stir until fragrant.

  4. Add the chopped potatoes and stir, then pour in the chicken broth. Bring to a boil and cook for 15-20 minutes, until the potatoes are easily pierced with a fork.

  5. Return the cooked sausage to the pot. Season with salt, pepper, Mrs. Dash, and onion powder to taste.

  6. Stir in the kale, then the heavy cream. Serve with the crisp bacon and grated Parmesan on top.

Alexa's notes

This is one of my husband's favorite meals and a regular in my kitchen. Add the kale near the end so it keeps a little bite.

  • soup
  • sausage
  • potatoes
  • kale
  • comfort food

With love, Alexa

With Love, Alexa Recipes from Alexa's kitchen

Zuppa Toscana

www.withlovealexa.us

Ingredients

Soup

  • 1/2 lb bacon, chopped
  • 1 lb mild or regular Italian sausage
  • 1 yellow onion, chopped
  • 1 tbsp minced garlic
  • 5-7 potatoes, peeled and chopped
  • 8 cups chicken broth
  • 2 1/2 cups chopped kale
  • 2/3 cup heavy whipping cream
  • Salt
  • Pepper
  • Mrs. Dash seasoning
  • Onion powder

To serve

  • Reserved bacon
  • Grated Parmesan

Method

  1. Cook the bacon in a pot until crisp. Transfer to a paper-towel-lined bowl. Carefully remove most of the grease, leaving a little to coat the pot.
  2. Add the Italian sausage in large chunks and let it sear for about 5 minutes. Break it into bite-sized pieces and cook through. Remove to a paper-towel-lined bowl.
  3. Over medium heat, cook the onion in the same pot until softened and lightly caramelized. Sprinkle with about 1 teaspoon salt to help draw out moisture. Add the garlic and stir until fragrant.
  4. Add the chopped potatoes and stir, then pour in the chicken broth. Bring to a boil and cook for 15-20 minutes, until the potatoes are easily pierced with a fork.
  5. Return the cooked sausage to the pot. Season with salt, pepper, Mrs. Dash, and onion powder to taste.
  6. Stir in the kale, then the heavy cream. Serve with the crisp bacon and grated Parmesan on top.

Notes

This is one of my husband's favorite meals and a regular in my kitchen. Add the kale near the end so it keeps a little bite.