Zuppa Tuscana
This Zuppa Tuscana is far and away my favorite winter soup. It’s warm and has plenty of spice from the red pepper flakes and Italian sausage. If you use pre-cooked bacon, you can make this entire dish in one stalk pot!
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings 6 servings
Ingredients
- 5.5 cups chicken broth
- 1/2 cup heavy cream
- 4 medium russet potatoes thinly sliced
- 2 cups kale chopped
- 1/2 pound Italian Sausage
- Salt to taste
- 1/4 tsp crushed red pepper flakes
- 1 medium white onion chopped
- 4 slices bacon chopped (ready bacon is fine)
Instructions
- With some olive oil in a large pot, brown the sausage, then add onions to saute them.
- Pour in chicken broth and cream
- Add the potatoes, kale, red pepper flakes and bacon
- Bring to a boil, then simmer everything for 2 hours on medium-low.
- Serve with shredded parmesan cheese.
Recipe Notes
Big thanks to the Olive Garden for making me love this soup in the first place, Soup Salad Breadsticks for the win.
