Zuppa Toscana

A comforting Italian-style sausage, potato, and kale soup with a creamy broth, easy to make at home and perfect for a cozy dinner.

This Zuppa Toscana is a hearty, restaurant-style soup made with savory sausage, tender potatoes, fresh kale, and a rich creamy broth. It is simple to prepare, deeply satisfying, and ideal for chilly evenings or family dinners. Serve it with crusty bread for a complete meal.

Ingredients

• 1 pound Italian sausage, mild or hot
• 4 slices bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 cups water
• 1 1/2 pounds Yukon Gold potatoes, thinly sliced
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 cups chopped kale, stems removed
• 1 cup heavy cream

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crisp. Remove it with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the Italian sausage to the pot and cook, breaking it up with a spoon, until browned and cooked through. Remove any excess fat if needed.
3. Add the diced onion and cook for 4 to 5 minutes, stirring often, until softened. Stir in the garlic and cook for 30 seconds.
4. Pour in the chicken broth and water, then add the sliced potatoes, salt, black pepper, and red pepper flakes if using.
5. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender.
6. Stir in the chopped kale and cook for 3 to 4 minutes until wilted and bright green.
7. Add the heavy cream and cooked bacon. Stir gently and heat through without boiling.
8. Taste and adjust seasoning before serving hot.