Zuppa Toscana with a Twist

Ingredients

• 1 pound (450g) Italian sausage 1 pound (450g) Italian sausage
• 4 slices bacon, chopped 4 slices bacon, chopped
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 4 cups (950ml) water 4 cups (950ml) water
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 1 bunch kale, stems removed and leaves chopped 1 bunch kale, stems removed and leaves chopped
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 15g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the Italian sausage over medium heat until browned. Remove the sausage from the pot and set aside.
2. 2.
   In the same pot, cook the chopped bacon until crispy. Remove the bacon from the pot and set aside.
3. 3.
   In the same pot, sauté the diced onion and minced garlic until fragrant and translucent.
4. 4.
   Add the chicken broth and water to the pot, and bring to a boil.
5. 5.
   Add the diced potatoes to the boiling broth and cook until tender.
6. 6.
   Once the potatoes are cooked, add the cooked sausage and chopped kale to the pot. Simmer for a few minutes until the kale is wilted.
7. 7.
   Stir in the heavy cream and season with salt and pepper to taste.
8. 8.
   Allow the soup to simmer for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve hot, garnished with the crispy bacon.

Treat your ingredients with care...

• Italian sausage — Remove the casings before cooking for a crumbled texture.
• Kale — Ensure to remove the tough stems and chop the leaves into bite-sized pieces for easy consumption.
• Heavy cream — Use full-fat cream for a rich and creamy texture.

Tips & Tricks

• For a spicier kick, use hot Italian sausage instead of mild.
• If you prefer a lighter version, substitute half of the heavy cream with whole milk.
• Add a pinch of red pepper flakes for an extra burst of flavor.
• Serve the soup with crusty bread for a complete meal.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Zuppa Toscana in warm bowls, garnished with the crispy bacon. Accompany it with a side of crusty bread for dipping and soaking up the flavorful broth.

Presentation advice

Present the Zuppa Toscana in rustic-style bowls, allowing the vibrant green kale and golden potatoes to shine through the creamy broth. Sprinkle some freshly ground black pepper on top for an added touch of elegance.