Description
Creamy, cozy Zuppa Toscana made in one pot with Italian sausage, Yukon gold potatoes, kale, and garlic in a rich, silky broth. Ready in about 45 minutes and always a family-favorite weeknight dinner.
Ingredients
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1 lb Italian sausage, mild or hot
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6 to 8 slices bacon, chopped
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1 large onion, diced
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3 large garlic cloves, minced
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3 lb Yukon Gold potatoes, diced
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6 cups chicken broth
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1 cup heavy cream
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1 bunch kale, stems removed and chopped
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Salt and black pepper, to taste
Instructions
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Brown the Sausage – Heat a large pot over medium. Add Italian sausage in chunky, nickel-size pieces; cook until no longer pink. Remove and set aside.
- 1 lb Italian sausage, mild or hot
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Crisp the Bacon – Using kitchen scissors, cut bacon into bite-size pieces into the pot; cook until almost crispy.
- 6 to 8 slices bacon, chopped
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Mince and Chop Ingredients – While bacon cooks, dice Yukon Gold potatoes and onion using my chopper/dicer and mince garlic with my garlic twister.
- 1 large onion, diced
- 3 lb Yukon Gold potatoes, diced
- 3 large garlic cloves, minced
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Add Garlic – Stir minced garlic into the bacon; cook ~1 minute until fragrant (don’t brown).
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Build the Soup Base – Pour in chicken broth (I use My Easy Homemade Chicken Stock Recipe), then add diced onion, diced potatoes, and the cooked sausage. Scrape up browned bits; bring to a boil.
- 6 cups chicken broth
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Simmer the Potatoes – Reduce to a simmer; cook ~10 minutes, until potatoes are just tender.
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Add the Cream – Stir in heavy cream; keep at a gentle simmer.
- 1 cup heavy cream
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Finish with Kale – Add chopped kale; simmer 2–3 minutes until wilted. Pro Tip: the smaller I dice the kale, the less likely my kids are to pick it out.
- 1 bunch kale, stems removed and chopped
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Season and Serve – Season with salt and black pepper. Ladle into bowls and serve.
Nutrition
- Serving Size: 12 oz
- Calories: 467
- Fat: 29.4g
- Carbohydrates: 34.9g
- Fiber: 5.1g
- Protein: 18.4g