Home Recipes Tuscan Kale and Potato Soup (Zupa Toscana)

Tuscan Kale and Potato Soup (Zupa Toscana)

Italian sausage, tender kale, and hearty potatoes slow simmered in a cream-based broth with garlic and onions.
Featuring U.S. Potatoes.

3 strips (ca. 40g)	Bacon, chopped
500g	Sweet Italian Sausage
225g	Yellow Onions, diced
1 tsp	Oregano, dried
2 tbsp	Fresh Garlic Cloves, chopped
700g	Russet Potatoes, skin on, diced 3cm pieces
1400ml	Chicken Stock (Chicken Broth can be subbed)
240ml	Heavy Cream
75g	Kale, chopped
1 1/2 tsp	Kosher Salt
2 tsp	Freshly Ground Black Pepper

Step 1
Add the bacon to a heavy bottomed pot or Dutch oven. Cook, stirring occasionally until the bacon renders out most of its fat. Remove bacon pieces and set aside.
Step 2
Add the sausage and cook until the fat is rendered, and the sausage is brown.
Step 3
Remove the sausage and drain all but 2 tsp of the rendered fat.
Step 4
Add the onions and begin to cook them in the reserved fat. After 1-2 minutes, add the oregano and stir.
Step 5
When the onions start to look translucent, add the garlic and stir.
Step 6
Pour in the broth, stirring, and make sure you scrape the bottom of the pot to get up any brown bits (deglaze).
Step 7
Add the potatoes, and add the sausage back in.
Step 8
Cook over medium heat until the potatoes are fork tender, about 30-45 minutes.
Step 9
Add in the kale and stir well. Cover and let heat through for 5 minutes or so to soften the kale. Stir in the heavy cream. Adjust the seasoning with salt and pepper.
Step 10
Garnish with bacon and enjoy!

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