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Smoky Zuppa Toscana

This hearty soup features a combination of crispy bacon, spicy sausage, tender potatoes, and kale in a flavorful broth seasoned with smoked paprika. It has a creamy, velvety texture with contrasting bites of crispy and chewy ingredients, creating a warm and satisfying bowl. The soup is finished with herbs and optional seasonings, resulting in a rustic, comforting dish perfect for colder days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices bacon diced
  • 1 pound Italian sausage casings removed, crumbled
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 medium potatoes russet or Yukon Gold, peeled and sliced
  • 1 teaspoon smoked paprika
  • 4 cups chicken broth
  • 2 cups kale chopped, stems removed
  • 1 cup heavy cream
  • 3 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or heatproof spatula

Method
 

  1. Heat a large pot over medium heat. Add diced bacon and cook until crispy, about 5 minutes; then remove with a slotted spoon and set aside.
  2. Add olive oil to the remaining bacon fat in the pot. Once shimmering, add crumbled sausage and cook until browned, about 7-8 minutes, breaking it apart with your spoon.
  3. Stir in diced onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3 minutes.
  4. Add sliced potatoes and smoked paprika to the pot, stirring to coat the potatoes evenly with the spices and sausage flavors.
  5. Pour in chicken broth, bringing the mixture to a gentle boil. Reduce heat and let simmer until potatoes are tender, about 15 minutes.
  6. Add chopped kale to the pot, stirring until wilted and vibrant green, about 2-3 minutes.
  7. Pour in heavy cream, stirring well to create a creamy, velvety texture, and season with salt and pepper to taste.
  8. Return the crispy bacon to the pot, mixing gently to combine all flavors.
  9. Let the soup sit on low heat for a few minutes to meld the flavors nicely.
  10. Serve hot, garnished with a bit of extra kale or bacon if desired.

Notes

For a vegetarian version, substitute the sausage with smoked tofu or omit it altogether. Adjust seasoning as needed. The soup stores well in the fridge for up to 3 days and can be reheated gently.