Ingredients
Scale
- 1 pound Mild Italian Sausage, crumbled
- 6 slices Turkey Bacon, cut into 1/2-inch pieces
- 1 large Yellow Onion, diced
- 4 cloves Garlic, minced
- 4 medium Yukon Gold Potatoes, thinly sliced (about 1/8 inch thick)
- 6 cups Chicken Broth
- 1/2 cup Heavy Cream
- 4 cups Fresh Kale, roughly chopped (stems removed)
Instructions
- Step 1: In a large soup pot or Dutch oven, cook the diced beef bacon over medium heat until crispy. Remove the beef bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the crumbled Italian sausage to the pot and cook until browned, draining excess fat if necessary, then set the sausage aside with the beef bacon.
- Step 2: Add the diced onion to the pot and sauté in the residual fat until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Step 3: Pour in the 6 cups of chicken broth, scraping up any browned bits from the bottom of the pot. Bring the liquid to a boil, then add the thinly sliced potatoes. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Step 4: Return the cooked sausage to the soup. Stir in the heavy cream and the chopped kale. Heat the soup until the kale wilts (about 3-5 minutes) and the broth is warmed through, ensuring the soup does not come to a full rolling boil after adding the cream.
- Step 5: Taste and adjust seasonings (salt and pepper) if needed. Ladle the Zuppa Toscana into bowls and garnish generously with the crispy reserved turkey bacon pieces before serving.
Notes
- Refrigerate leftover soup for up to 3 days; be aware the kale may lose some brightness and the potatoes will continue to soften slightly upon storage.
- When warming leftovers, use low heat and stir often to avoid overheating the heavy cream, ensuring the broth stays silky smooth and doesn't separate.
- For an authentic Italian touch, serve each bowl with a sprinkle of freshly grated Parmesan or Pecorino Romano and a side of warm, crusty bread.
- Do not drain all the rendered fat after browning the meat; using this residual fat (or "fond") to sauté the onions is key to building the soup's deep, savory foundation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American