Zuppa Toscana is a soup full of comfort, flavor, and bacon..need I say more?
Everyone who loves spending more time cleaning up a recipe than eating it raise your *virtual* hands…nobody? Didn’t think so. This one pot recipe is filling, has SUPER easy prep and clean-up and is an easy way to sneak some greens into your kid’s dinner…your family will thank you later.
Texas has finally followed suit with the rest of the country and cold weather has FINALLY arrived, actually it’s been super rainy these past few days, but I’ll take what I can get. There is nothing more comforting on a rainy day to me than soup and my soul has been screaming for comfort so today, I listened. Surprisingly, I’m not really a soup person..I get hot super easy and as silly as it sounds soup makes it worse and it makes me so uncomfortable lol. So all the stars have to align AND the soup has to be really AH-MAZING for me to actually crave it. So naturally, I immediately thought of one of my favorites, Zuppa Toscana. Trish from Mom On Timeout had a really great recipe that inspired me, you can find it here! This recipe takes the Italian soup that you can find at your local Italian chain and makes it 1000x better with homemade love. I tweaked the recipe a little bit but overall it was pretty spot on, she definitely has a new subscriber!
Seriously, this Zuppa Toscana is so good and has the perfect balance. The creaminess from the whipping cream is the perfect medium for the spice from the sausage and red pepper which perfectly compliment the onion and garlic in the soup. One more time – bacon! Okay, I know your mouth is watering so here’s the recipe!
- 1 package of hot Italian sausage (remove casing)
- 10 slices of thick-cut bacon
- 4 medium russet potatoes
- 6 cups of kale
- 1 medium chopped onion
- 28 oz. of low sodium chicken stock
- 3 cups of water
- 1 1/4 cups of heavy whipping cream
- 2 cloves of fresh minced garlic (or a generous amount of garlic powder)
- Parmesan cheese
- Red Pepper Flakes (optional)
- Pepper (optional)
- Brown sausage in large pot then remove sausage WITHOUT draining drippings.
- Cut bacon into small pieces and cook until crispy.
- Remove 1/4 of the bacon to the side for garnishing (place on paper towel to get rid of excess grease)
- Add onion to pot and cook for 5 minutes until they are sweating aka translucent.
- Next, add in garlic and cook for 2 minutes.
- Then, add chicken stock, water, red pepper, and pepper to pot.
- Cut potatoes in quarters longways then in 1/2 inch pieces or preferred size and add to pot.
- Bring soup to boil for 5 minutes and then lower to simmer over medium heat for 10 minutes or until potatoes are tender.
- Add sausage and kale to soup and stir well. Simmer for 5 more minutes.
- Add heavy whipping cream to soup, stir, and simmer for 3 more minutes or until heated through.
YAY, the Zuppa is ready to serve top with the bacon we put to the side and Parmesan cheese.
This soup is truly the best of both worlds. It is perfect for cooking for a big group or a potluck. I hope you and your loved ones enjoy this comforting recipe all year long! If you’re cutting your carbs or have gone keto (like me!) don’t worry, I have a recipe for you here!
PS: Don’t be selfish, share this recipe with your friends 🙂 Links below!