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!
Easy Zuppa Toscana
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.