Creamy Zuppa Toscana
Zuppa toscana with Italian sausage, bacon, thin-sliced russet potatoes, and kale in a creamy broth, all in one pot.
Servings: 8 servings
Ingredients
- 6 slices bacon chopped
- 1 lb hot Italian sausage casings removed
- 1 large yellow onion diced
- 5 cloves garlic minced
- 1/2 tsp red pepper flakes
- 6 cups chicken broth
- 2 cups water
- 2 lbs russet potatoes scrubbed and sliced into 1/4-inch half moons
- 1 cup heavy cream
- 4 cups chopped kale stems removed
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated parmesan for serving
Instructions
- Crisp the bacon: Cook the chopped bacon in a large Dutch oven over medium heat for 7 to 8 minutes, stirring now and then, until crisp. Scoop it out onto a paper towel-lined plate and leave about 1 tablespoon of the fat in the pot.
- Brown the sausage: Add the Italian sausage and cook for 6 to 7 minutes, breaking it into crumbles with a wooden spoon, until browned with no pink left and an internal temperature of 160°F. Transfer to a plate and pour off all but about a tablespoon of the fat.
- Soften the onion: Add the onion to the pot and cook for 4 to 5 minutes until soft and golden at the edges. Stir in the garlic and red pepper flakes and cook 1 minute more, until fragrant.
- Simmer the potatoes: Pour in the chicken broth and water, scraping the bottom of the pot. Bring to a boil, add the potato slices, and simmer for 12 to 14 minutes, until a fork slides through a slice with no resistance.
- Add the sausage and kale: Return the sausage to the pot along with the chopped kale. Simmer for 3 to 4 minutes, just until the kale wilts and softens but still has some texture.
- Stir in the cream: Reduce the heat to low and stir in the heavy cream, salt, and pepper. Warm for 2 to 3 minutes without letting it boil, since a hard boil can cause the cream to separate.
- Serve: Ladle into bowls and top each one with the crisp bacon and a shower of grated parmesan.
Notes
Slice the russet potatoes into thin 1/4-inch half moons so they cook in about 13 minutes and release starch that thickens the broth on its own. Brown the Italian sausage to an internal temperature of 160°F, and keep the pot below a boil once the cream goes in so it doesn't separate.