Easy Zuppa Toscana Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 6 slices bacon, chopped into ½-inch pieces
  • 1 pound Italian sausage
  • 1 shallot, finely chopped
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 4 medium-sized Yukon gold potatoes, peeled and diced
  • 8 cups chicken broth
  • ½ tablespoon salt, or to taste
  • ½ tablespoon pepper, or to taste
  • 2 sprigs fresh rosemary, or 1 ½ tablespoons dried
  • 5 cups roughly chopped kale
  • 1 cup heavy whipping cream
  • 1 tablespoon red pepper flakes
Directions
  1. Heat a large Dutch oven or pot over medium heat. Add the bacon and cook until crispy, then add the sausage and cooked until well browned. Remove the meat from the pot, reserving the bacon fat.
  2. Add the shallot and garlic and cook until softened, about 2 minutes. Add the wine and scrape any browned bits from the bottom of the pot. Allow to reduce by half, about 5 minutes.
  3. Add the potatoes to the pot, then stir in the chicken broth. Bring to a boil, then add the salt, pepper, rosemary, sausage, and bacon to the boiling broth and turn the heat down to medium low. Boil until potatoes are very soft, about 10 minutes.
  4. Once potatoes are soft enough to be cut with the back of a knife, add the kale to the soup. Stir constantly until kale is wilted and bright green, about 2 minutes.
  5. Remove from the heat and add the heavy whipping cream, stirring well to combine.
  6. Sprinkle on Parmesan and red pepper flakes to serve.