Zuppa Toscana Soup is one of my most popular soup recipes, have you tried it yet? It’s packed with slices of tender russet potatoes, flavorful Italian sausage and bacon, fresh kale and a rich and creamy broth. So much comforting flavor in one bowl of soup!
2 tsp olive oil
1 lb Italian Sausage (casings removed if necessary)
4 oz bacon (about 4 slices), diced into small pieces*
1 cup chopped yellow onion (about 1 small onion)
3 (14.5 oz) cans low-sodium chicken broth
2 cups water
1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
1 1/2 tsp granulated sugar
1/2 tsp fennel seeds, crushed (optional)
Salt and freshly ground black pepper
2 cups half and half
1 1/2 cups packed chopped kale
Finely shredded Romano cheese for serving, optional
- Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.
- Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. READ MORE