Description
This Creamy Sausage Kale Soup, famously known as Zuppa Toscana, is made with hot sausage, bacon, tender potatoes, and fresh kale in a rich, creamy broth.
Ingredients
Scale
- 1 pound Italian hot sausage links, casings removed
- 1/4 pound thick-cut bacon, diced
- 1/2 white or yellow onion, minced
- 2 cloves garlic, minced
- 3 to 4 medium red potatoes, thinly sliced with skin-on
- 4 cups chicken stock
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 cups chopped kale
- 2 cups heavy whipping cream
- Cracked black pepper for garnish
Instructions
- Start browning the hot sausage, breaking it up as it cooks.
- Add the diced bacon and continue cooking until the sausage and bacon are fully cooked and slightly browned.
- Use a paper towel to soak up all but about 1 tablespoon of the fat from the pan.
- Add the minced onions and garlic. Sauté for about a minute until fragrant.
- Pour in the chicken stock and add the sliced potatoes. Season with salt and pepper.
- Turn up the heat just until the soup reaches a near boil, then cover and reduce the heat to simmer.
- Simmer until the potatoes are tender, about 8-10 minutes.
- Stir in the chopped kale and let it wilt for about 5 minutes.
- Pour in the heavy cream and allow the soup to heat through.
- Ladle the soup into bowls and garnish with freshly cracked black pepper.
Notes
- Be sure to remove the casings from the sausage.
- Bulk sausage can be used instead of links (links tend to have more flavor).
- Use sweet sausage for a milder soup.
- Try not to overcook the potatoes.
- Chop the kale small to ensure it wilts and becomes tender.
- Easily replace the kale with fresh baby spinach.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: American, Italian