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Zuppa Toscana
5 from 3 votes

Zuppa Toscana

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8
Course: Soup
Cuisine: Italian

Ingredients

  • 4 pieces Bacon diced
  • ½ yellow onion diced
  • ½ tsp fennel seeds crushed
  • Pinch crushed red pepper flakes to taste
  • ½ lb Italian sausage ground
  • 2 cloves garlic minced
  • 6 cups chicken broth
  • 3 russet potatoes slightly peeled (okay to leave some skin on), quartered lengthwise, sliced thin, large
  • 2 cups kale stems removed & chopped
  • 1 ½ cups half and half
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked

Instructions

    Cup of Yum
  1. Cook the diced bacon in a large Dutch oven over medium heat until cooked through and crisp, about 5-7 minutes.
  2. Remove from the Dutch oven with a slotted spoon to a paper towel lined plate; set aside.
  3. Discard all but 2-3 teaspoons of bacon grease from the Dutch oven.
  4. Add the diced onion, crushed red pepper flakes, and crushed fennel seed to the Dutch oven. Cook, stirring occasionally, for 2-3 minutes.
  5. Add the Italian sausage and cook, breaking the sausage up into crumbles with the spoon, for 3-4 minutes.
  6. Add the minced garlic and cook, stirring constantly, for 1 minute.
  7. Add the chicken broth and potatoes. Bring to a slight boil then reduce to low and simmer for 20 minutes.
  8. Add the kale and continue to cook for 5-10 minutes, or until the potatoes are tender.
  9. Add the half and half and stir until well combined.
  10. Taste and season with sea salt and freshly cracked pepper, to taste.
  11. Ladle into bowls and serve with crumbled bacon on top. Enjoy.