Zuppa Toscana

This Zuppa Toscana is the perfect cozy, creamy soup made with Italian sausage, tender potatoes, garlic, onions, kale, and a rich, flavorful broth. It’s a comforting one-pot recipe that comes together quickly and tastes even better than the restaurant version. Perfect for cold days, easy weeknight dinners, or meal prep.

Ingredients

• 4 strips bacon
• 1 lb Italian Sausage
• 2 tbsp butter
• 1 large White Onion, diced
• 3 cloves garlic, minced
• 2 lbs Russet Potatoes or gold potatoes
• 6 cups Chicken Broth
• 3/4 cup Heavy Cream
• 1 bunch of kale
• Pinch of crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Instructions

1. Cook the bacon: In a large pot or Dutch oven, cook the bacon until crispy. Remove and set aside, leaving the bacon drippings in the pot. Roughly chop bacon into bite size pieces.
2. Brown the sausage: Add the Italian sausage to the same pot and cook for 5–6 minutes, breaking it apart until browned. Use a slotted spoon to transfer the sausage to a plate and set aside.
3. Sauté aromatics: Add the butter to the pot. Once melted, sauté the diced onions over medium heat until soft and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
4. Add potatoes: Stir in the sliced potatoes and cook for about 2 minutes to coat them in the aromatics.
5. Simmer the soup: Pour in the chicken broth. Add crushed red chili flakes, salt, and pepper. Increase heat to high to bring to a boil, then reduce heat to medium and simmer for 10–15 minutes, or until the potatoes are fork-tender.
6. Make it creamy: Add the heavy cream and stir well. Return the cooked sausage and chopped bacon to the pot. Taste and adjust seasoning as needed.

Enjoy every warm, comforting bowl of this homemade Zuppa Toscana. If you make it, let me know how you liked it — and don’t forget to save or share for your next cozy dinner night!