Description
Enjoy this comforting Zuppa Toscana, a flavor-packed soup with crispy bacon, hearty potatoes, and vibrant kale. It’s a simple yet delicious choice for a quick dinner or a cozy night in.
Ingredients
Scale
- 4 slices thick-cut bacon, diced
- 1 pound hot Italian sausage
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 6 cups chicken broth
- 4 Yukon gold potatoes, cut into 1 inch pieces
- 4 cups kale, chopped, large stems removed
- 1 cup heavy cream
Instructions
- In a large stock pot over medium heat, cook the bacon until crisp. Remove with a slotted spoon and place on a paper towel-lined plate. Drain excess grease, but do not clean the pot.
- Return pot to medium heat, add Italian sausage, breaking it up, and brown for about 3 to 5 minutes until no pink remains.
- Add onions, garlic, salt, pepper, and crushed red pepper flakes. Cook for 3 minutes.
- Pour in chicken broth and bring to a boil. Add potatoes and reduce heat to a simmer, cooking until fork-tender, about 15 minutes.
- Stir in kale and let it wilt for about 2 minutes. Then, add heavy cream.
- Return the cooked bacon to the pot, adding more salt and pepper to taste.
Notes
Feel free to substitute turkey sausage for a lighter version.
Adjust the spices according to your preferred heat level.
Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 90mg