Ingredients:
1 lb (450 g) Italian sausage (mild or spicy, depending on preference)
4 slices bacon, chopped
1 large onion, diced
3 cloves garlic, minced
4 cups (950 ml) chicken broth
4 cups (950 ml) water
4 medium russet potatoes, peeled and diced
1 cup heavy cream
2 cups kale or spinach, chopped
Salt and pepper to taste
Optional: crushed red pepper flakes for a bit of heat
Instructions:
Cook the Sausage:
In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned and crumbled. Remove the sausage from the pot and drain the excess fat, leaving about 1 tablespoon in the pot.
Cook the Bacon:
In the same pot, add the chopped bacon and cook until crispy. Remove the bacon pieces and set them aside, leaving the bacon grease in the pot.
Sauté Onions and Garlic:
Add the diced onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Broth and Potatoes:
Pour in the chicken broth and water, then add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 10-15 minutes.
Add the Cooked Sausage and Bacon:
Return the cooked sausage and bacon to the pot. Stir well to combine.
Add the Greens and Cream:
Stir in the chopped kale or spinach and the heavy cream. Allow the soup to simmer for an additional 5 minutes until the greens are wilted and the soup is heated through.
Season to Taste:
Season the soup with salt, pepper, and optional crushed red pepper flakes to taste.
Serve:
Ladle the Zuppa Toscana into bowls and serve hot. This soup pairs wonderfully with crusty bread for dipping.
Notes:
For a lighter version, you can substitute the heavy cream with half-and-half or milk, though the soup will be less creamy.
Kale is the traditional green used in Zuppa Toscana, but spinach is a good substitute if you prefer a milder flavor.
Enjoy this comforting and flavorful soup, perfect for a cozy dinner on a chilly day!