Homemade Zuppa Toscana Soup

Zuppa Toscana, which translates to "Tuscan soup," originates from the picturesque region of Tuscany in Italy. This region is celebrated for its rustic cuisine, which often highlights simple, fresh ingredients and bold flavors. The historical context of Zuppa Toscana is deeply rooted in Italian culinary traditions, where families would create hearty soups using locally sourced ingredients. The dish embodies the philosophy of "cucina povera," or "poor kitchen," which focuses on making the most out of available resources.

Warm up with homemade Zuppa Toscana soup, the ultimate Italian classic that blends savory sausage, fresh kale, and creamy broth into a comforting dish. Perfect for chilly evenings or impressing guests, this recipe features simple, fresh ingredients and a step-by-step guide to bring this delicious soup to your table. Explore its origins, key components like potatoes and Parmesan, and make it your new favorite meal! #ZuppaToscana #ItalianSoup #ComfortFood #HomemadeSoups #Foodie #CookingAtHome

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Ingredients

1 lb Italian sausage (mild or spicy, based on preference)

4 cups kale, chopped and stems removed

4 large potatoes, diced thinly (Yukon gold or red potatoes)

1 medium onion, diced

4 cloves garlic, minced

32 oz chicken broth (or vegetable broth)

2 cups heavy cream

1 tsp red pepper flakes (adjust to taste)

1 tsp dried thyme

Salt and pepper to taste

4 strips of bacon, chopped

¼ cup grated Parmesan cheese (plus extra for serving)

Instructions

In a large pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot.

Add the Italian sausage to the pot and cook, breaking it up with a wooden spoon, until browned (about 5-7 minutes). Drain excess fat if necessary, then add the diced onion and sauté for 3-4 minutes until translucent.

Stir in the minced garlic, red pepper flakes, and dried thyme; cook for an additional 1-2 minutes until fragrant.

Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.

Stir in the chopped kale and heavy cream, cooking until the kale is wilted (about 5 minutes). Season with salt and pepper to taste.

Remove from heat and stir in the reserved bacon and Parmesan cheese until well combined.

Serve hot, garnished with additional Parmesan and a sprinkle of red pepper flakes if desired. Enjoy your rich and hearty Zuppa Toscana!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6