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Zuppa Toscana
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Zuppa Toscana

Zuppa Toscana is a warm, comforting Italian soup featuring spicy chicken sausage, crispy turkey bacon, tender potatoes, kale, and a creamy broth, perfect for cozy meals.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: Italian
Keyword: Chicken Sausage, Comforting, Creamy, Easy, Hearty, Kale, Spicy
Servings: 6 servings

Ingredients

  • 1 lb spicy chicken sausage (or mild chicken sausage if you prefer)
  • 1 teaspoon red pepper flakes
  • 6 slices turkey bacon cut into ½ inch pieces, divided
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 4 cups chicken stock (32 oz)
  • 4 medium russet potatoes peeled and diced into ¼-inch pieces
  • 6 cups chopped kale
  • 1 cup heavy whipping cream
  • salt and pepper to taste

Instructions

  • In a large pot or Dutch oven, cook the turkey bacon over medium heat until crispy. Remove half of the bacon pieces and set aside for garnish. Leave the rest in the pot for flavor.
  • Add the chicken sausage to the pot, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 7-8 minutes.
  • Add the finely chopped onion to the pot with the sausage and bacon. Sauté for 4-5 minutes until onions are translucent and fragrant.
  • Stir in the minced garlic and red pepper flakes, cooking for another minute until aromatic but not burnt.
  • Pour in the chicken stock and add the diced russet potatoes. Stir and bring to a boil. Reduce heat to simmer and cook for about 15 minutes until potatoes are tender.
  • Add the chopped kale and stir into the soup. Cook for 5-7 minutes until kale is tender but still vibrant green.
  • Lower the heat and stir in the heavy whipping cream. Warm through gently for 3-5 minutes without boiling. Season with salt and pepper to taste.
  • Ladle the soup into bowls and garnish with reserved crispy turkey bacon pieces. Serve with crusty bread or a fresh green salad.

Equipment

  • Large Pot
  • Dutch Oven
  • Spoon

Notes

Use chicken sausage as a flavorful alternative to pork sausage. Cut potatoes evenly for uniform cooking. Don’t overcook kale; it should remain tender with some bite. Adjust red pepper flakes to taste. For a lighter or dairy-free version, substitute heavy cream with coconut or plant-based cream. Let soup rest after cooking to meld flavors. Variations include vegetarian versions with smoked tempeh or mushrooms and swapping greens or potatoes.