Creamy Zuppa Toscana Soup
A delicious, hearty soup with rich flavors and a creamy texture, perfect for chilly nights.
Ingredients
Meat Ingredients
- ½ pound bacon Can substitute with turkey bacon.
- 1 lb Italian sausage Use any preferred type.
Broth and Dairy
- 3 cans (14 ounces) chicken broth Low-sodium option recommended.
- 2 cups heavy cream Can substitute with milk but will be less creamy.
Vegetables
- 4 russet potatoes russet potatoes Skin and slice before adding.
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 ½ cups kale (or chopped spinach) Adjust based on preference.
Seasoning
- Salt and pepper To taste.
Instructions
Preparation
- Cook ½ pound of bacon in a pan for about 5 minutes until crispy. Crumble it and set it aside on a plate lined with a paper towel.
- In the same pan, cook 1 lb of Italian sausage and then set it aside.
- Skin and slice each of the 4 russet potatoes into quarter-inch thick half circles or quarter circles.
- In a large pot, bring 3 cans of chicken broth to a boil. Add the sliced potatoes and boil for about 10 minutes or until tender.
- Sauté 1 medium onion and 2 minced garlic cloves in a separate pan for 5-7 minutes or until tender. Set aside.
Cooking
- Once the potatoes are cooked, add sausage, onion, garlic, crumbled bacon, and 2 ½ cups of kale to the pot. Boil for 2-3 minutes until the kale starts to wilt.
- Reduce the heat and add 2 cups of heavy cream to the pot.
- Cook for 10 minutes until everything is heated through, then add salt and pepper to taste.
Serving
- Serve the soup hot in bowls. Add some extra crumbled bacon or fresh herbs on top for flavor.
Notes
To store, let soup cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days, or freeze for up to 3 months. For a thicker soup, blend a portion and mix it back in. Adjust kale or substitute with spinach as desired. Add carrots or celery for variations, or make it vegetarian by skipping bacon and sausage and using vegetable broth.