Zuppa Toscana
Zuppa Toscana is an Italian soup with kale, potatoes, and both sausage and bacon. Make your own Tuscan soup at home in less than an hour!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb hot Italian sausage
- 8 slice bacon
- 1 large yellow onion (diced)
- 4 clove garlic (minced)
- 4 cup chicken stock
- 3 cup water
- 2 large russet potatoes (peeled and cubed (or Yukon Gold))
- 1 tsp red pepper flakes
- 15 oz cannellini beans (drained)
- 4 cup chopped kale (stems removed)
- 1 cup heavy whipping cream ( or Half and Half)
- Parmesan cheese for serving
Instructions
- 1
Peel and cube the potatoes into bite size pieces. Set aside.
- 2
Brown sausage in a large soup pot or dutch oven. No oil or butter needed. Set aside when done.
- 3
Cut bacon into 1-inch pieces. Add bacon to pot and cook until crispy. Remove bacon and set aside, leave bacon drippings in pot.
- 4
Stir in onion and sauté for 5 minutes then add garlic and cook for 1 minute, stirring frequently.
- 5
Add chicken broth, water, potatoes and red pepper flakes and bring to a boil. Cover, lower heat to simmer and cook 15 minute
- 6
Add the beans, cooked sausage and kale to the soup. Stir and simmer for 10 minutes, uncovered. Stir in half of the the cooked bacon and heavy cream, heat through for a minute or two. Season to taste.
- 7
Ladle into bowls and serve with remaining bacon and grated Parmesan cheese sprinkled on top.