Recipe Background
This copycat Zuppa Toscana is rich, comforting, and perfect for celebrating wins.
A few years back, my sister and I decided to celebrate her new promotion with an impromptu dinner at my place. She was brimming with pride, her big grin not quite matching her exhausted posture. Knowing her favorite soup was Zuppa Toscana, I figured I’d try my hand at a homemade version, despite only having a few hours prep. With a package of spicy Italian sausage in the fridge from that week's meal plan, I knew we were off to a good start. As the comforting smells of sautéed bacon and onions filled the air, her spirits lifted.
The secret to this soup's depth lies partly in letting those garlic cloves mingle with onions until they almost melt together. The creamy finish, achieved by a generous splash of whipping cream, makes it truly special. I remember her saying the surprise addition of kale made it feel somewhat healthy, though we laughed as we both enjoyed our generous parm sprinkle. While the soup simmered, we chatted about her new team and the adventures awaiting her. Pro tip: always let the cream-infused soup come to a light boil before serving—it thickens just right.
By the end of that meal, both the bowl and her plate were wiped clean. We toasted to her success, our stomachs full and spirits high. A story she retells often, where each ingredient played a part in a different kind of milestone celebration.
Ingredients
- 6 ounces bacon chopped
- 1 pound spicy Italian sausage
- 1 medium head (10 cloves) garlic minced or pressed
- 1 medium onion finely diced
- 4 cups chicken stock
- 6 cups water
- 5 medium russet potatoes peeled and chopped into 1/4-inch-thick pieces
- 6 cups kale chopped
- 1 cup whipping cream
- salt to taste
- black pepper to taste
- parmesan cheese optional, to taste, for topping
Directions
- In a Dutch oven or a large pot over medium-high heat, add the chopped bacon and sauté until browned, about 5-7 minutes.
- Remove the bacon and place it onto a paper-towel-lined plate. Set it aside.
- Spoon out most of the excess drippings from the pot, leaving about 1 tablespoon.
- Add the Italian sausage, while crumbling, and cook until it is no longer pink, about 5 minutes.
- Remove the sausage and place it onto a paper-towel-lined plate.
- Add the onions to the pot and sauté until golden and soft, about 5 minutes.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chicken stock and the water, and bring the mixture to a boil.
- Add in the sliced potatoes, cooking until they are easily pierced with a fork, about 13-14 minutes.
- When the potatoes are nearly done, add the cooked sausage and the chopped kale, and bring the soup mixture again to a light boil.
- Mix in the cream and return the soup mixture to a boil.
- Season the soup with the salt and the black pepper. Transfer the pot from heat.
- Garnish with the bacon and the parmesan cheese and serve.
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