Creamy Zuppa Toscana Soup

What You’ll Need

• 1 lb Italian sausage & 3 strips of Bacon

• 4 Tbsp butter

• ½ white onion, diced

• 1 Tbsp garlic, minced

• 6 cups chicken broth

• 2 cups water

• 4–5 yellow potatoes, cut into .5 inch pieces

• 3 tsp salt (or to taste)

• 1 tsp black pepper

• 1 cup heavy cream

• 4 cups kale, chopped fine

• Optional garnishes: Grated Parmesan cheese, and Chopped Chive toppers

Let’s Cook

1. Brown the Sausage and Bacon
   In a large pot, cook the sausage over medium heat until browned, breaking it into smaller bits. Use a slotted spoon to remove it and set aside, leaving fat in the pot. Cook bacon until crispy.

2. Sauté Aromatics
   In the same pot with remaining fat, melt butter. Add onion and sauté until translucent. Add garlic and cook 1 more minute until fragrant.

3. Add Liquids & Potatoes
   Pour in chicken broth, water, potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 10–15 minutes).

4. Finish the Soup
   Stir in heavy cream, kale, and the browned sausage. Simmer until kale is wilted and everything is heated through. Adjust seasoning if needed.

5. Serve
   Ladle into bowls and top with grated Parmesan and chives for extra depth.