Easy Zuppa Toscana
How does snuggling up with a hot mug of soup sound on a chilly fall evening? This super easy Zuppa Toscana is the perfect soup to do just that! It’s hearty without being too heavy and has just a touch of spice to give a small kick of heat. I could seriously eat this soup all of the time. This may not be an authentic recipe for Zuppa Toscana, but it’s an adaptation of several that I have tried over the years and have made it my own. I love the creamy broth, the soft potatoes, the texture the sausage and kale give, and not to mention those spoonfuls where you get a piece of delicious bacon. How could you go wrong! I promise if you make this soup you will definitely be going back for a second mug full!
Start by cooking up some thinly sliced bacon and red onions. Peel the potatoes and wash all of that gorgeous kale. If you didn’t like kale before, I bet you will now!
This recipe makes a giant pot full, so it’s perfect for feeding a crowd or for keeping in the fridge and enjoying for sever days to come.
How good does that spoonful look?
Easy Zuppa Toscana
- 4 Italian sausages spicy or mild (casing removed)
- 6 slices of bacon thinly cut
- 2 tbsp minced garlic
- 1 large red onion chopped
- 2 cartons organic chicken broth
- 6 yellow potatoes peeled and chopped
- 1 cup of heavy cream
- 1 bunch or 6 cups chopped kale
- Hot Chili flakes to taste
- 1 tsp freshly ground black pepper
- Salt to taste
- Cook the bacon until brown in a large soup pot. Remove but keep in the grease.
- Add chopped red onion to the pot and cook until soft. Remove the onion and add it to the bacon. You can now drain off the bacon grease.
- Remove the sausage from its casing and add it to the pot, along with the minced garlic. Cook until browned. Drain off any excess grease.
- Add back the bacon and onions along with the potatoes, Kale, seasoning and both boxes of chicken broth. Reduce to a simmer and cover for 15 minutes or until potatoes are done.
- Add in one cup of cream and stir until combined.
- Serve and enjoy!
- You can substitute the kale for spinach, just add it in at the very end .
- I usually don’t add any salt as the bacon and sausage provide plenty, but it’s all personal preference so adjust the amounts accordingly.