Description
This rich, creamy Zuppa Toscana recipe is an easy one-pot soup packed with fresh ingredients like Italian sausage, bacon, tender potatoes, beans, and kale. Like the Olive Garden, only better!
Ingredients
Scale
- 8 slices thick-cut bacon, sliced
- 1 ½ pound sweet Italian sausage, casing removed and broken apart into 1-inch chunks
- 1 small yellow onion, diced
- 4 medium carrots, peeled and sliced
- 4 celery sticks, chopped
- 1 teaspoon kosher salt
- 3 cloves garlic, minced
- 5 medium waxy potatoes, cubed
- 1 15-ounce can kidney beans or white beans, rinsed and drained (optional)
- 8 cups chicken stock, or vegetable broth
- 3 cups chopped Tuscan kale, packed
- ½ cup heavy cream, optional
Instructions
- Heat a heavy-bottomed pot over medium-high heat.
- Add the bacon and sauté until browned (about 10 minutes). Using a slotted spoon, remove the bacon and set aside to drain.
- Add the sausage to the pot and sauté until browned on all sides (about 10 minutes). Remove the sausage with a slotted spoon and set aside.
- Add the onions, carrots, and celery to the pot and season with sea salt. Sauté until the onions are translucent (about 5 minutes).
- Add garlic and sauté until fragrant (about 1 minute).
- Add the potatoes, beans (if using), chicken stock, and cooked sausage. Make sure you have rinsed and drained the canned beans before adding them to the soup.
- Bring the soup to a boil before reducing the heat to low. Simmer for 20 minutes.
- Add the kale and simmer for an additional 10 minutes.
- Remove from the heat. Stir in the cooked bacon and the heavy cream (if using).
- Serve! This soup is perfect with a crusty slice of bread.
