Name: Zuppa Toscana
Total time: 45 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 4 slice bacon; 1 lb hot italian sausage; 1 large yellow onion; 4 clove garlic; 1.5 lb russet potatoes; 6 cup chicken broth; 1 bunch lacinato kale; 1 cup heavy cream; 1 tsp red pepper flakes; 1 tsp dried oregano; to taste kosher salt; to taste black pepper; 1/2 cup parmesan cheese

← Recipes · Soup · Zuppa Toscana

560 cal22g protein28g carbs40g fat1250mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Zuppa Toscana

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Soup45 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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baconchopped into small pieces4 slices

hot italian sausagecasings removed1 lb

yellow oniondiced1 large

garlicminced4 cloves

russet potatoesscrubbed, halved lengthwise and sliced about 1/4 inch thick1.5 lb

chicken broth6 cups

lacinato kalestems removed, leaves torn into bite-size pieces1 bunch

heavy cream1 cup

red pepper flakes1 tsp

dried oregano1 tsp

kosher saltto taste

black pepperto taste

parmesan cheesegrated, for serving1/2 cups

Cook it to

Raw sausage160°F / 71°C

Pork145°F / 63°C

Pork: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Set a dutch oven over medium heat and cook the bacon, stirring now and then, until crisp, about 6 minutes. Lift it out with a slotted spoon onto a plate and leave the rendered fat in the pot.

2Add the sausage to the pot and break it into small crumbles with a wooden spoon. Cook until browned and cooked through, about 7 minutes. Move it to the plate with the bacon, leaving about 2 tablespoons of fat in the pot and pouring off the rest.

3Add the onion to the pot with a pinch of salt and cook until soft and translucent, about 4 minutes. Stir in the garlic, red pepper flakes and oregano and cook for 30 seconds, until fragrant.

4Pour in the chicken broth and scrape up the browned bits from the bottom of the pot. Add the potatoes, cover and bring to a boil, then lower the heat and simmer until the potatoes are just tender, about 12 minutes.

5Return the sausage to the pot, stir in the kale and simmer uncovered until the kale is wilted and tender, about 5 minutes.

6Turn the heat to low and stir in the cream. Warm it through without letting it boil, then taste and season with salt and pepper.

7Ladle into bowls and top with the crisp bacon and a generous sprinkle of parmesan.