One-Pot Zuppa Toscana with Crispy Bacon Topping
Equipment
- Large Dutch oven or soup pot This is essential for building flavor and holding all the ingredients. A heavy-bottomed pot ensures even heat distribution.
- Slotted spoon Ideal for removing the bacon and sausage while preserving the flavorful drippings.
- Chef’s knife and cutting board For prepping vegetables and meats.
- Ladle Perfect for serving the hot, creamy soupa toscana recipe into bowls.
- Wooden Spoon or Spatula For sautéing and stirring.
Ingredients
- 1 lb Italian sausage mild or hot, casing removed
- 6 slices of thick-cut bacon chopped
- 1 large yellow onion diced
- 4 cloves garlic minced
- 5 cups russet potatoes peeled and cut into chunks
- 6 cups chicken broth preferably low sodium
- 2 cups water
- 1 teaspoon crushed red pepper flakes optional, for heat
- Salt and black pepper to taste
- 3 cups chopped kale stems removed
- 1 ½ cups heavy cream
- Freshly grated Parmesan cheese for topping
- Chopped parsley for garnish
Instructions
Step 1: Crisp the Bacon
- Start by heating your Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave about 1 tablespoon of the bacon fat in the pot for added flavor.
Step 2: Brown the Sausage
- In the same pot, add the Italian sausage. Break it up with your spoon and cook until fully browned. This should take about 6–7 minutes. Once cooked, transfer the sausage to the plate with the bacon, leaving any rendered fat in the pot.
Step 3: Sauté the Aromatics
- Add the diced onion and garlic to the remaining fat in the pot. Cook over medium heat until the onion is translucent and fragrant—about 5 minutes. You’ll start to smell that familiar Tuscan aroma at this point.
Step 4: Add the Potatoes and Liquid
- Stir in the potatoes. Pour in the chicken broth and water. Season with salt, black pepper, and red pepper flakes if using. Increase the heat and bring everything to a boil.
Step 5: Simmer to Perfection
- Once boiling, reduce the heat to medium-low and let it simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender. This is a great moment to taste and adjust your seasoning.
Step 6: Add Kale and Cream
- When the potatoes are just about done, stir in the chopped kale and let it wilt for about 3 minutes. Then reduce the heat to low and pour in the heavy cream, stirring gently to combine. Return the sausage to the pot and cook for another 5 minutes to let all the flavors meld.
Step 7: Top and Serve
- Just before serving, ladle the soup into bowls and top generously with the crispy bacon, a sprinkle of Parmesan cheese, and a dash of fresh parsley for color.
- This dish is essentially a one-pot zuppa tuscano soup recipe, and cleanup is just as easy as cooking it.