Zuppa Toscana with Spicy Italian Sausage, Kale and Potatoes

Steps

1. Step 1

   Cook the chopped bacon in a large pot or Dutch oven over medium heat, stirring now and then, until browned and crisp, 6 to 8 minutes. Scoop the bacon onto a paper-towel-lined plate with a slotted spoon and leave the fat in the pot.

   8 min

   • 4 slices bacon
2. Step 2

   Add the sausage to the pot and break it into bite-size crumbles with a wooden spoon. Cook over medium-high heat until browned and cooked through, 6 to 8 minutes. If there is more than a few tablespoons of fat in the pot, spoon some off.

   8 min

   • 1 lb hot Italian sausage
3. Step 3

   Add the onion and cook, stirring, until softened, about 4 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 1 minute.

   5 min

   • 1 yellow onion
   • 4 cloves garlic
   • 1/2 tsp red pepper flakes
4. Step 4

   Pour in the chicken broth, scraping the bottom of the pot to loosen the browned bits. Add the sliced potatoes and bring to a boil.

   5 min

   • 6 cups chicken broth
   • 1 1/2 lb russet potatoes
5. Step 5

   Reduce the heat to a steady simmer and cook, uncovered, until the potatoes are tender when pierced with a fork, 12 to 15 minutes.

   15 min, hands-off

6. Step 6

   Stir in the kale and simmer until it wilts and turns deep green, about 3 minutes. Stir in the heavy cream and most of the cooked bacon and heat through without boiling, about 2 minutes. Taste and season with salt, black pepper and more red pepper flakes.

   5 min

   • 1 bunch kale
   • 1 cup heavy cream
   • salt
   • black pepper
7. Step 7

   Ladle into bowls and top with the reserved bacon and a little Parmesan.

   • 1/4 cup grated Parmesan cheese

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026