Marry Me Zuppa Toscana with Parmesan and Cream
Equipment
- Large Dutch oven or stockpot Essential for building flavor and simmering your soup.
- Sharp knife and cutting board For chopping veggies, chicken, and bacon.
- Wooden spoon or silicone spatula Helps scrape all the golden bits off the bottom of the pot.
- Mandoline Slicer (Optional) Speeds up potato slicing.
- Ladle For serving your perfect bowl of soup for two—or four!
Ingredients
Protein & Dairy
- 1 lb chicken tenders diced into bite-sized pieces (or chicken thighs for a richer flavor)
- 6 slices bacon chopped
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1/4 cup cream cheese optional, for extra creaminess
Vegetables & Aromatics
- 1 large yellow onion diced
- 3 garlic cloves minced
- 3 medium russet potatoes sliced or chopped
- 2 cups kale chopped and stems removed
- 1/3 cup sun dried tomato chopped (adds a rich, tangy twist)
- 1/4 teaspoon red pepper flakes adjust to taste
Liquids & Seasonings
- 4 cups chicken broth preferably low sodium
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Sauté the Bacon
- Heat your Dutch oven over medium heat. Add chopped bacon and cook until crispy, about 5–7 minutes. Remove bacon and set aside, but leave the bacon fat in the pot for extra flavor.
Cook the Chicken
- Add a drizzle of olive oil if needed, then add the diced chicken tenders. Season lightly with salt and pepper. Sear until golden brown and just cooked through, about 5–6 minutes. Remove and set aside with the bacon.
Sauté the Aromatics
- Add the diced onion to the pot and cook until softened and translucent—about 5 minutes. Stir in garlic, red pepper flakes, and Italian seasoning. Let cook for another minute, stirring constantly.
Build the Base
- Add potatoes and sun dried tomato to the pot. Stir to combine. Pour in chicken broth, scraping the bottom to deglaze any flavorful bits. Bring to a boil, then reduce to a gentle simmer.
Simmer Until Tender
- Cover the pot and let the potatoes simmer for 10–12 minutes, or until fork tender. Stir occasionally to prevent sticking.
Add the Creamy Elements
- Return chicken and bacon to the pot. Stir in the heavy cream, parmesan cheese, and cream cheese (if using). Simmer gently until everything is well blended and slightly thickened, about 5 more minutes.
Finish with Greens
- Add chopped kale and cook for an additional 3–5 minutes until wilted. Taste and adjust seasoning with more salt and pepper if needed.
Serve & Enjoy
- Ladle into bowls and top with extra parmesan and a twist of black pepper. Serve hot with a chunk of crusty bread for dipping.