Zuppa Toscana (Spicy Sausage, Potato, and Kale Soup)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup, dinner, supper
Cuisine: Italian
Serves: 8 servings
Ingredients
  • 6 slices of bacon, cooked and crumbled (see note)
  • 1 lb Italian sausage (hot or mild)
  • 5 medium russet potatoes, washed and cubed
  • 2 C kale, chopped
  • 1 C heavy whipping cream
  • 1 qt water
  • 32 ounces (4 C) chicken broth
  • ½ large onion, finely chopped (or 1 T minced onion)
  • 4 medium cloves of garlic, minced
  • 2 t red pepper flakes (reduce if you don't like spicy)
  • salt and pepper
  • grated Parmesan for sprinkling
Instructions
  1. In a pan over medium high heat, cook sausage until it's heated thoroughly, and there's no pink. Drain very well on a paper towel (or else you'll have grease floating in your soup.) Set aside.
  2. In your soup pot over medium heat, cook the potatoes, onion, garlic, chicken broth, and water until potatoes are cooked through.
  3. Add in cooked sausage, half the bacon, red pepper flakes, and salt & pepper. Simmer for about 10 minutes.
  4. Add in kale and cream. Let soup heat through and serve with the other half of the bacon and a sprinkle of Parmesan cheese.
Notes
I cook my bacon in the microwave. Line a plate with a paper towel, place about 6 pieces of bacon without overlapping, and microwave for about five minutes.
Recipe by The Gingham Apron at https://www.theginghamapron.com/zuppa-toscana-spicy-sausage-potato-and-kale-soup/