Easy Zuppa Toscana Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb. ground Italian sausage (hot or mild)
02 -
1 cup half and half (you can sub heavy cream or milk)
03 -
4 oz. bacon, chopped very small
04 -
4 cups kale, roughly torn with stems removed
05 -
1 small sweet onion, chopped finely
06 -
4 garlic cloves, minced well
07 -
6 cups of regular-sodium chicken broth
08 -
2 lbs. russet potatoes, diced into ½-inch cubes
→ Seasonings
09 -
¼ teaspoon ground black pepper
10 -
1 teaspoon of salt, or as needed
11 -
¼-½ teaspoon crushed red chili flakes
# Instructions:
01 -
Heat a large soup pot or Dutch oven over medium. Toss in the bacon and cook it for 7-8 minutes, stirring occasionally until crisp. Lift out the cooked pieces with a slotted spoon and set them aside on paper towels to drain.
02 -
Leave the bacon drippings in the pot and toss in the onion. Let it cook for 2-3 minutes, stirring until it looks soft. Add the garlic and keep cooking for 30 seconds, just until it's aromatic.
03 -
Push those onions to the side and place the sausage in the pot. Break it into smaller bits with a masher while it cooks for 7-8 minutes, until browned. Discard the extra grease but leave about 2 tablespoons in the pot.
04 -
Pour in the chicken broth and toss in the potatoes. Sprinkle in the salt, pepper, and red chili flakes. Stir well to mix everything evenly.
05 -
Crank up the heat to high, bringing everything to a full boil. Lower the heat to medium-low, pop a lid on, and let it bubble gently for 15-20 minutes, or until the potatoes are soft.
06 -
Mix in the half and half and combine everything. Add the chopped kale and the cooked bacon pieces. Let it cool slightly before serving warm.
# Notes:
01 -
Using plant-based or regular milk thickened with cornstarch (1 cup milk with 3 tablespoons cornstarch) works as a dairy-free option.
02 -
Chop your kale into small pieces and ditch the stems for the best texture.
03 -
Skip adding kale if you plan to store the soup for more than a day.