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Simple Recipes for Every Day

Zuppa Toscana

zuppa toscana soup with sausage, potatoes and kale
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 10 Slices bacon, diced
  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground Italian sausage
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced (about 1 tablespoon)
  • 1 quart chicken stock
  • 1 tablespoon chili powder
  • 2 large russet potatoes, peeled, sliced into ½-inch rounds, and quartered
  • 2 medium zucchini (roughly 1 pound), sliced into ½-inch rounds and halved
  • 1 cup heavy cream
  • 1 bunch curly kale, stemmed, and roughly torn into bite-size pieces
  • ¼ cup freshly grated Parmesan cheese, plus more for serving
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly cracked black pepper, plus more to taste
  • 1 teaspoon red pepper flakes, for serving

Method

  1. In a large skillet over medium heat, cook the bacon until browned and crispy, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Reserve bacon dripping in pan. 
  2. Heat the olive oil in a Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook, stirring often, until browned, about 10 minutes. Using a slotted spoon, transfer the sausage to the plate with the bacon, draining off the excess fat. 
  3. Return the Dutch oven to medium heat and add 2 tablespoons of the reserved bacon fat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. If needed, add a splash of chicken stock to deglaze the pan. Add the garlic and cook until fragrant, about 1 minute longer.
  4. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Add the chili powder, potatoes, and zucchini. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. 
  5. Return the sausage and three quarters of the bacon to the pot. Stir in the heavy cream, kale, and Parmesan. Stir and Cook until the kale is wilted, 2 to 5 minutes. Season with the salt and pepper and adjust to taste. 
  6. Ladle the soup into the bowls and top with the remaining bacon, more Parmesan, and red pepper flakes before serving.