Description
This Zuppa Toscana Soup features spicy Italian beef sausage, crisp turkey bacon, tender potatoes, and nutritious kale, all simmered in a creamy broth. A perfect blend of taste and comfort in every bowl!
Ingredients
- 1 pound mild Italian beef sausage
- 1/2 cup diced turkey bacon
- 1 tablespoon unsalted butter
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 3 tablespoons flour
- 6 cups low-sodium chicken broth
- 1 cube beef bouillon, crushed
- 4–5 small Russet potatoes, about 1 pound, rinsed and sliced into 1/4-inch slices
- 1 cup half and half or heavy cream
- 3 cups chopped kale, hard stems removed
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1 teaspoon mustard powder
- 1 teaspoon dried parsley
- 1 teaspoon ground fennel
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red chili flakes (optional)
- Grated Parmesan for serving
Instructions
- Step: In a heavy-based pot or Dutch oven, cook the beef sausage over medium-high heat, breaking up the meat with a wooden spoon. After about 10 minutes, when browned and fully cooked, drain off most of the oil, leaving roughly 1 teaspoon of drippings in the pot, then transfer the cooked sausage to a plate.
- Step: In the same pot, cook the turkey bacon over medium heat until it becomes crispy, about 2 minutes. Drain the pot, reserving around 1-2 teaspoons of drippings, then transfer to the plate with the sausage.
- Step: Add the reserved drippings and butter to the soup pot and add the onions. Cook over medium heat until they soften, about 5 minutes.
- Step: Add the garlic and cook until fragrant, about 1 minute.
- Step: Add the flour and stir continuously for 2 minutes, until the raw flour smell is gone.
- Step: Turn up the heat to high, pour in the chicken broth, bring it to a boil, and season the broth with crushed bouillon and the seasonings.
- Step: Add the potatoes to the boiling broth and cook them until they are fork-tender, about 10 minutes.
- Step: Lower the heat to medium. Stir in the heavy cream, the cooked sausage, turkey bacon, and the kale. Allow the mixture to simmer for 2 minutes, until the kale leaves have softened.
- Step: Serve and enjoy!
Notes
Storage: Place in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 2-3 months. When reheating, gently warm on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup recipes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 534 kcal
- Sugar: 4 g
- Sodium: 1399 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 109 mg