Italian Zuppa Toscana Soup Recipe : Step By Step Guide

Cook the Bacon: In a large soup pot or Dutch oven, cook the bacon over medium heat until it becomes crispy, about 5-7 minutes. Remove it from the pot and set aside, leaving the bacon fat in the pot for extra flavor.

Brown the Sausage: Add the crumbled Italian sausage to the same pot. Brown it, breaking it apart with a spoon. This step will take around 8-10 minutes. Once it’s fully cooked, remove the sausage and set it aside with the bacon.

Sauté the Vegetables: In the same pot, sauté the chopped onions and garlic in the rendered fat for about 3-4 minutes until softened. This builds the flavor foundation of your soup.

Simmer the Potatoes: Add your diced potatoes to the pot, and then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook the potatoes for about 15 minutes, or until they are tender.

Add Kale and Cream: Once the potatoes are cooked, add the kale, followed by the heavy cream. Stir everything together and let it cook for another 5-7 minutes, until the kale is tender and the soup is creamy.

Season the Soup: Add salt, pepper, and crushed red pepper flakes to taste. Stir everything together, and if you’d like, you can add back the bacon and sausage at this point for a final touch.

Serve: Spoon the soup into bowls and garnish with more crispy bacon or a sprinkle of grated Parmesan cheese. Serve it hot and enjoy!