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Zuppa Toscana

A beloved Italian sausage potato soup with tender potatoes, spicy Italian sausage, wilted kale, and rich cream in a comforting, rustic dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound Italian sausage (hot or mild)
  • 4 strips bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 3 large russet potatoes, sliced thin
  • 1 cup heavy cream
  • 2 cups fresh kale, chopped
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Method
 

  1. Heat a large Dutch oven over medium-high heat. Add Italian sausage, breaking it into bite-sized pieces with a wooden spoon. Cook for 6-8 minutes until golden brown and no pink remains.
  2. Push sausage to one side and add chopped bacon. Cook for 3-4 minutes until crispy. Add diced onion and cook for another 3 minutes until softened and fragrant.
  3. Stir in minced garlic and cook for 30 seconds until aromatic. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
  4. Carefully add sliced potatoes to the bubbling broth. Reduce heat to medium and simmer for 12-15 minutes until potatoes are fork-tender but not falling apart.
  5. Lower heat to low and slowly stir in heavy cream. Add chopped kale and gently simmer for 2-3 minutes until wilted. Season with salt, pepper, and red pepper flakes to taste.

Notes

Slice potatoes the night before and store in water to save time. Soup tastes even better the next day as flavors meld. Don't add cream while soup is boiling to prevent curdling. Keep heat low when incorporating dairy. Avoid overcooking potatoes or they'll become mushy. Store in refrigerator for up to 4 days or freeze without cream for up to 3 months. Reheat gently on stovetop over low heat.