Zuppa Toscana

Ingredients

• 1.5 lb Yukon Gold Potatoes (peeled and cubed)
• 12 oz Mild Italian Sausage (casing removed, crumbled)
• 6 slices Bacon (cut into pieces)
• 1 large Onion (diced)
• 4 cloves Garlic (minced)
• 4 cups Chicken Broth (low‑sodium)
• 1 cup Heavy Cream (full‑fat)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 tsp Garlic and Herb Seasoning (or any garlic‑herb blend)
• 0.25 tsp Nutmeg (freshly grated if possible)
• 2 cups Kale (stems removed, chopped)
• 4 slices Baguette Slices (for garlic croutons)
• 2 tbsp Butter (softened, for croutons)

Instructions

1. Prepare All Ingredients

   Peel and cube the potatoes, remove the sausage from its casing and crumble it, cut the bacon into pieces, dice the onion, mince the garlic, chop the kale, grate the Parmesan, and slice the baguette.

   Time: PT10M

2. Render Bacon Fat

   Place the bacon pieces in the cold large pot and cook over medium heat until the fat renders and the bacon becomes crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

   Time: PT5M

   Temperature: medium heat

3. Brown the Sausage

   Add the crumbled Italian sausage to the pot with the bacon fat. Cook, breaking it up with a spoon, until browned, about 5 minutes. Transfer the cooked sausage to the bowl with the bacon.

   Time: PT5M

   Temperature: medium heat

4. Sauté Onion and Garlic

   Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

5. Cook Potatoes in Broth

   Add the cubed potatoes and pour in the chicken broth. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork‑tender, about 15 minutes.

   Time: PT15M

   Temperature: medium‑high to boil

6. Combine Meats and Add Creamy Elements

   Return the cooked bacon and sausage to the pot. Stir in the heavy cream, grated Parmesan, garlic‑herb seasoning, and nutmeg. Simmer gently for 10 minutes until the soup thickens and the cheese melts.

   Time: PT10M

   Temperature: low simmer

7. Add Kale

   Stir in the chopped kale and cook for 5–10 minutes, until wilted but still bright green.

   Time: PT7M

   Temperature: low simmer

8. Prepare Garlic Croutons

   Preheat the oven to 375°F. Toss the baguette slices with softened butter and a pinch of minced garlic. Arrange on a baking sheet and bake for 8–10 minutes, until golden and crisp.

   Time: PT10M

   Temperature: 375°F

9. Serve

   Ladle the hot soup into bowls, top each serving with a few garlic croutons and an extra sprinkle of Parmesan if desired.

   Time: PT2M

Nutrition Facts

Calories

680

Protein

30g

Carbohydrates

35g

Fat

45g

Fiber

5g