Zuppa Toscana with Sausage, Kale, and Potatoes
Ingredients
- Base u0026 Sausage
- 1 lb (450g) Italian sausage (mild or spicy)
- 4 slices bacon, chopped (optional but recommended!)
- 1 medium onion, diced
- 3–4 garlic cloves, minced
- Vegetables u0026 Broth
- 4 cups chopped kale, stems removed
- 4 medium potatoes, sliced thin or diced
- 6 cups chicken broth
- Creaminess u0026 Seasoning
- 1 cup heavy cream (or half-and-half)
- Salt u0026 black pepper, to taste
- ½ tsp crushed red pepper flakes (optional for heat)
- To Serve
- Parmesan cheese
- Extra chili flakes
Instructions
- Cook the Meats : In a large pot, cook bacon until crispy. Remove and set aside. Add sausage and cook until browned, breaking into crumbles. Drain excess fat if needed.
- Sauté Aromatics : Add onion to the pot and cook until soft (3 minutes). Add garlic and cook 30 seconds.
- Simmer Potatoes : Add potatoes and broth. Bring to a boil, reduce heat, and simmer 10–15 minutes until potatoes are tender.
- Add Kale u0026 Cream : Stir in chopped kale and simmer 5 minutes until leaves soften. Add cream and heat gently — do not boil vigorously.
- Season u0026 Serve : Add salt, pepper, chili flakes, and top with reserved bacon.