Looking for a bottomless bowl of soup, but it’s just too cold to go out? I can honestly say this Zuppa Toscana recipe delivers everything promised. The internet’s obsession with this soup is more than well deserved. I came across multiple recipes for this soup and I just knew I had to give this one a try.
It’s a one dish meal with a short list of ingredients and it comes together easy.
The soup is creamy and loaded with flavor. Bits of onion, garlic and crushed red peppers come together with chunks of potatoes, Italian sausage, bacon and kale to deliver a flavorful soup. I must say for a “from scratch” soup recipe this is fast…So fast, in fact, that I had this made and on the table before the photographer in residence could take any of the making photos.
It took a little over an hour on a BUSY weeknight from start to finish and folks couldn’t have been happier. The cream in this soup gives it a really rich flavor. If you’re feeling adventurous, you could also use spicy Italian sausage to kick it up a notch.
Everyone had seconds and the little bit that was left over made it into someone’s breakfast the next day. This was so well received that I am adding this one to the monthly winter dinner rotation.
Now for the official clock time….
Maybe I can be a bit competitive when it comes to cooking times….My goal is to BEAT THE CLOCK in less than 30 minutes… Every. Single. Time.
My official clock time for this recipe was 15 minutes prep and 45 minutes cook time (honesty YES)! Although I couldn’t get this one done in less than 30 minutes…. the plus side is you do end up with seriously good leftovers and very few dishes, and you don’t have to leave your warm house and venture out into the cold for Zuppa Toscana! You’re welcome.
If you make this, let me know. I love hearing from folks and seeing any tips or modifications!
- 1 lb. ground Italian sausage
- 8 ounces bacon (chopped into 1 inch pieces)
- 1 large yellow onion chopped
- 4 cloves of minced garlic
- 3 large or 5 medium russet potatoes sliced
- 32 ounces of chicken broth
- 3 cups of water
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups chopped kale
- 1 cup heavy whipping cream
- Parmesan cheese to top
- Brown sausage in large pot
- Remove sausage and set aside
- Add bacon to same pot and cook until done
- Add onion and garlic to bacon and cook for 5 minutes
- Add chicken broth, water, pepper flakes and salt and pepper to pot
- Add thinly sliced potatoes and cooked sausage to pot
- Let simmer for 10 minutes at medium heat
- Add kale to pot and simmer for an additional 7 to 10 minutes
- Add heavy whipping cream and simmer for an additional 3 to 5 minutes on medium high.
- Serve topped with parmesan