Zuppa Toscana: Italian Potato Sausage Soup

Lovely recipe for traditional Zuppa Toscana, an Italian potato and sausage soup. You can substitute Italian sausage that is browned for the breakfast sausage.

Photo by traci s.

PREP TIME

20

minutes

TOTAL TIME

175

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

175

minutes

SERVINGS

6

servings

Ingredients

  • 1

    (16-ounce) package breakfast sausage

  • 3/4

    cup onion, diced

  • 1 1/2

    teaspoons garlic, minced

  • 3

    medium russet potatoes, scrubbed and quartered, then sliced thin

  • 4

    cups water

  • 2

    teaspoons chicken bouillon base

  • 2

    cups kale, chopped

  • 3 to 6

    slices bacon, cooked, crumbled

  • 1/3

    cup heavy cream

  • Salt and pepper to taste

  • Parmesan cheese for topping

Directions

Sauté sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. Add in the onion, garlic and potatoes to the pan with sausage grease and cook over medium-high heat for 5 to 8 minutes, until onions are soft and translucent Add water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until potatoes are tender. Add in kale, bacon crumbles and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Season to taste with salt and pepper. Reduce heat to simmer and cook an additional 10 to 15 minutes. Garnish with Parmesan cheese to serve.

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