Hearty Zuppa Toscana Soup: A Creamy Kitchen Hug (Print Version)

Discover my homestyle Hearty Zuppa Toscana Soup recipe. Creamy, flavorful, and packed with goodness, it's a delicious meal for any night.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Meat, Dairy

# Ingredients:

→ Soup Base & Meats

01 - 1 lb Italian sausage (mild or hot)
02 - 6 slices bacon, chopped
03 - 6 cups chicken broth

→ Aromatics & Spices

04 - 1 large yellow onion, chopped
05 - 4 cloves garlic, minced
06 - 1/2 tsp red pepper flakes (optional)
07 - Salt and freshly ground black pepper to taste

→ Fresh Greens & Cream

08 - 4-5 medium Russet potatoes, peeled and thinly sliced into half-moons
09 - 1 cup heavy cream
10 - 4 cups fresh kale, tough stems removed and chopped

→ Finishing Touches

11 - Freshly grated Parmesan cheese (for serving, optional)

# Instructions:

01 - First things first, get a large pot or Dutch oven over medium-high heat. Add your chopped bacon and cook until it's wonderfully crispy. This takes a few minutes, so don't rush it! Once it’s done, scoop out the bacon bits with a slotted spoon and set them aside. Leave about 1-2 tablespoons of that beautiful bacon fat in the pot—we need that flavor! Now, add your Italian sausage to the same pot and break it up with a spoon. Cook until it’s browned all over, about 5-7 minutes. Make sure there’s no pink left. Drain any excess grease, honestly, this is where I learned my lesson about not having a greasy soup!
02 - Reduce the heat to medium. Toss in your chopped yellow onion and cook until it’s softened and translucent, about 5 minutes. You want it fragrant, not browned. Then, add your minced garlic and red pepper flakes (if you’re using them). Stir constantly for about 1 minute until you can really smell that garlic—it’s such a wonderful aroma! Be super careful not to burn the garlic; it goes from perfect to bitter in a flash, and I've been there, ruined a whole batch that way. It’s a sad, sad moment.
03 - Pour in your chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Those bits are flavor gold, don't leave them behind! Add your sliced russet potatoes. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender. This is where the potatoes start to release their starch, making the soup naturally thicker. I always check a few pieces to make sure they're just right.
04 - Once the potatoes are tender, stir in the heavy cream. Oh, this is the best part! The soup transforms into that rich, creamy texture you're looking for. Don't let the soup come to a rolling boil after adding the cream; just a gentle simmer to warm it through. You don't want the cream to curdle, which I've accidentally done before by getting impatient. Low and slow is the way to go here, my friend.
05 - Now, stir in your fresh kale. It might look like a mountain of kale at first, but it wilts down surprisingly fast. Keep stirring until the kale is tender-crisp and bright green, usually just 2-3 minutes. You don't want to overcook it, or it gets sad and mushy. I sometimes add a bit more than the recipe calls for, because I love the color and the slight bitterness it adds to balance the richness of this hearty Zuppa Toscana soup.
06 - Taste the soup and season with salt and black pepper as needed. Remember, the bacon and sausage are already salty, so taste before you add too much! Ladle your gorgeous, hearty Zuppa Toscana soup into bowls. Garnish each serving with those crispy bacon bits you set aside earlier. Sometimes I add a sprinkle of fresh Parmesan, too, just because. Serve it warm with some crusty bread for dipping. It’s truly a comforting meal that always hits the spot, especially on a chilly evening. Enjoy your homemade kitchen hug!

# Notes:

01 - Don't skip browning the bacon and sausage properly; it builds the base flavor for your hearty Zuppa Toscana soup.
02 - Always drain excess fat from the meats, or your soup will be greasy – a mistake I learned the hard way!
03 - Add the heavy cream at the very end and don't boil it vigorously; this keeps it from separating and maintains that luscious texture.
04 - Serve with crusty bread and a sprinkle of fresh Parmesan for the ultimate comfort meal.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - slotted spoon
03 - wooden spoon
04 - knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 50g
Total Carbohydrate: 30g
Protein: 25g

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