Zuppa Toscana Soup with Kale and Sausage Recipe

Ingredients

Meat and Bacon

• 6 pieces bacon, chopped
• 1 pound spicy ground Italian sausage

Vegetables and Seasoning

• 5 garlic cloves, minced
• 1 medium yellow onion, diced
• 1 ½ pounds Yukon Gold potatoes, cut into 1-inch pieces
• 1 teaspoon Italian seasoning
• 4 cups roughly chopped kale
• Freshly ground black pepper, for garnish

Liquids and Dairy

• 6 cups low-sodium chicken broth
• 1 cup heavy whipping cream

Instructions

1. In a large pot over medium heat, add the chopped bacon and sauté until browned and crispy, about 5 minutes. Remove the bacon to a paper-towel-lined plate to drain. Spoon out excess bacon fat from the pot, leaving about one tablespoon for cooking the sausage and flavoring the soup.
2. Add the diced onions to the pot, increase heat to medium-high, and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add the spicy ground Italian sausage to the pot, breaking it up with a spatula. Cook until browned and cooked through, approximately 5 minutes.
4. Stir in the diced Yukon Gold potatoes, Italian seasoning, and low-sodium chicken broth. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer uncovered for 10 minutes until the potatoes are fork tender.
5. Stir in the roughly chopped kale, reserved crispy bacon, and heavy whipping cream. Simmer for another 5 minutes to combine flavors and wilt the kale.
6. Ladle the soup into bowls and garnish with freshly ground black pepper. Serve hot for a comforting meal.

Notes

• Store leftovers in the refrigerator for 4 to 5 days or freeze for up to 3 months.
• For the kale, 4 cups roughly chopped usually comes from 4 to 5 large stems or about half a bunch.
• You can substitute spicy Italian sausage with mild sausage or turkey sausage for a different flavor or lighter option.
• Use low-sodium chicken broth to control salt content and keep the soup balanced.
• For a dairy-free version, substitute heavy cream with coconut milk or a non-dairy cream alternative.

Nutrition

Calories: 550kcal | Carbohydrates: 35g | Protein: 45g | Fat: 35g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 700mg | Fiber: 4g | Sugar: 5g