Zuppa Toscana

Warm up with this delightful Zuppa Toscana recipe. Inspired by the beloved restaurant classic, this Zuppa Toscana features spicy Italian sausage, hearty potatoes, and fresh kale in a rich, savory broth. This soup creates a cozy, satisfying meal that’s ideal for chilly days or whenever you need a comforting, homemade touch.

Zuppa Toscana Soup Recipe

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Course: Main Course

Cuisine: American, Italian

Servings: 8 servings

Ingredients

• 1 1/2 lbs ground mild Italian sausage
• 1 tbsp Italian seasoning
• 1/2 tbsp fennel seeds
• 2 tsp onion powder
• 2 tbsp minced garlic
• 10 slices thick-cut bacon (diced)
• 2 tbsp flour
• 2 tbsp chicken bouillon
• 6 cups water
• 1 1/2 lbs sliced yellow potatoes
• 4 cups kale (chopped) appx 8 stems
• 3/4 cup heavy whipping cream
• 1/2 tbsp red pepper flakes (optional)

Instructions

• Preheat oven to 400℉.
• Using a cookie (with aluminum foil) add bacon and bake until done. Approx. 25-30 minutes.
• In a large dutch oven or large pot, on medium-low, add ground Italian sausage, Italian seasonings and fennel seeds. Once browned, move Italian sausage into a bowl.
• In the same dutch oven, add onion powder and minced garlic. Cook for 2 minutes. Add flour, chicken bouillon and 6 cups of water. Bring to a boil. Next add sliced yellow potatoes. Cover and cook on medium-low for 20 minutes.
• Remove kale from stems and chop into bite-size pieces. Rinse in a colander. Stir in kale and simmer for 12 minutes. Stir in Italian sausage, 1/2 of the bacon, heavy whipping cream, and red pepper flakes (optional) and simmer for 10 minutes.
• Taste and season with salt and pepper as needed. While adding to a bowl, top soup with more bacon, parmesan cheese and fresh parsley.