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Easy One Pot Zuppa Toscana Soup

Zuppa Toscana Soup made in one pot! This easy soup is the perfect comfort food on a chilly night. Loaded with bacon, sausage, potatoes, and cream, this soup certainly doesn't lack texture or flavor.

Course Main Course
Cuisine Italian
Keyword comfort food, kale, potatoes, sausage, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

  • 1 1/2 Tbsp olive oil
  • 1 large yellow onion chopped
  • 1 Tbsp garlic minced
  • 1 lb Italian sausage
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fennel seeds
  • salt and pepper
  • 5 yellow potatoes peeled and diced
  • 1 1/2 qts chicken stock
  • 5 slices bacon
  • 1/2 bunch kale chopped
  • 1 1/2 cups heavy whipping cream

Instructions

  1. Fry the sausage in a large pot over medium high heat. Break up the sausage with a spoon as you cook it. Drain and transfer to a paper towel lined plate.

  2. Cook the bacon in the same pot over medium heat until crispy. Transfer cooked bacon to the plate.

  3. Sauté onions in the pot and cook until soft and translucent. Add garlic and cook for one minute until fragrant.

  4. Increase heat to high and add the chicken stock. Allow soup to come to a boil. Season with salt and pepper, fennel and chili flakes.

  5. Add potatoes and cook for 10 minutes or until tender.

  6. Reduce heat to medium. Add heavy cream, sausage, bacon and kale. Bring to a gentle boil and cook until kale is softened, about 2 minutes.

Recipe Notes

  • I like to use kitchen scissors to cut the bacon into bite-sized pieces before cooking it. It makes it easier to cook this way, and takes out the extra step of crumbling it!
  • Spinach can be used instead of kale. I'd recommend adding it during the last minute or so of cooking, and cooking it just until it starts to wilt.
  • Soups that contain dairy usually don't do well when frozen. They tend to get a grainy texture and they separate when rewarmed. If you do wish to freeze it, I would recommend doing so before you add the cream or kale (kale tastes best when fresh.)
  • To create a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons of the chicken stock. Add it in while the soup is boiling and then continue with the rest of the recipe.