Scale

1 lb Italian sausage (spicy or mild)

4 strips bacon, chopped

1 small onion, diced

3 cloves garlic, minced

4 cups chicken broth (low-sodium)

3 medium russet potatoes, sliced thin or cubed

2 cups kale, chopped (or baby spinach)

1 cup heavy cream (or half-and-half)

Salt and pepper, to taste

Red pepper flakes, optional

Fresh grated Parmesan, for serving

1. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside.

2. Add sausage to the pot and cook until browned, breaking it into crumbles. Drain excess fat if needed.

3. Add onion and sauté until translucent, about 3–4 minutes. Stir in garlic and cook for 1 more minute.

4. Pour in chicken broth and add sliced potatoes. Bring to a gentle boil.

5. Simmer uncovered for 10–15 minutes, or until potatoes are fork-tender.

6. Stir in heavy cream and kale. Simmer another 5 minutes, until kale is wilted.

7. Season with salt, pepper, and red pepper flakes to taste.

8. Top with crispy bacon and Parmesan before serving.

Swap kale for spinach for a milder flavor.

Make it dairy-free with coconut cream and skip the Parmesan.

This soup tastes even better the next day—great for leftovers or meal prep.

Keywords: authentic zuppa toscana, Italian sausage potato soup, homemade zuppa toscana