This Zuppa Toscana recipe from Tastes Better From Scratch is a hearty and flavorful soup made with Italian sausage, tender potatoes, kale, and a creamy broth. Packed with savory flavors and comforting ingredients, it’s a great choice for chilly fall evenings, cozy dinners, or an easy homemade meal.
INGREDIENTS
- 1 pound hot ground Italian sausage
- 1 large onion, , chopped
- 3 cloves garlic, , minced
- 2 large Russet potatoes, , or gold potatoes, peeled, quartered, and then chopped in ¼ inch slices
- 5 slices bacon, , cooked and crumbled
- 4 1/2 cups low-sodium chicken broth
- 1 cups water
- 3 cups chopped kale, (ribs/stems removed)
- 1 1/2 cups heavy whipping cream
- salt and freshly ground black pepper, to taste
- crushed red pepper flakes, to taste, if desired
INSTRUCTIONS
- Brown sausage: In a large soup pot over medium-high heat, Add the ground sausage and cook, breaking it into small pieces as it cooks, until browned. Remove some of the grease and move sausage to one side of the pan.1 pound hot ground Italian sausage
- Add chopped onions, garlic, and potatoes and sauté for a few minutes. Pour in chicken broth and water and allow mixture to come to a boil.1 large onion,3 cloves garlic,2 large Russet potatoes,4 ½ cups low-sodium chicken broth,1 cups water
- Simmer: Reduce heat to medium low and cook until potatoes are fork tender, about 8-10 minutes.
- Stir in the bacon, chopped kale, and cream. Season with salt and pepper and crushed red pepper flakes, if using. Cook for 2-3 more minutes or until warmed through.5 slices bacon,3 cups chopped kale,1 ½ cups heavy whipping cream,salt and freshly ground black pepper,crushed red pepper flakes
- Serve with homemade Olive Garden Breadsticks.
