Zuppa Toscana

Ingredients

• Yukon potatoes (cubed; amount not stated)
• onion (diced; amount not stated)
• garlic (minced; amount not stated)
• bacon (chopped; amount not stated)
• hot Italian sausage (amount not stated)
• salt (season onions; amount to taste)
• black pepper (season onions; amount to taste)
• chicken broth (amount not stated)
• water (amount not stated)
• kale (chopped; amount not stated)
• heavy cream (amount not stated)
• Italian seasoning (a little; amount not stated)
• garlic powder (a little; amount not stated)
• Parmesan cheese (grated, for serving; amount not stated)
• garlic bread (for serving; amount not stated)

Steps

1. 1

   Cut the Yukon potatoes into cubes. Dice the onion and mince the garlic.

2. 2

   Cook the chopped bacon in a Dutch oven until crispy. Remove it and set it aside, leaving the bacon fat in the pot.

3. 3

   Brown the hot Italian sausage in the bacon fat until fully cooked. Remove it and set it aside.

4. 4

   Add the diced onion to the pot. Season with salt and pepper, then sauté until soft.

5. 5

   Add the minced garlic and sauté until fragrant.

6. 6

   Pour in the chicken broth and water, then bring the liquid to a boil.

7. 7

   Add the cubed potatoes and cook for about 10 minutes, until fork-tender.

8. 8

   Return the sausage to the pot and add the chopped kale. Simmer for a few minutes, until the kale wilts.

9. 9

   Stir in half of the cooked bacon.

10. 10

    Lower the heat and stir in the heavy cream.

11. 11

    Add a little Italian seasoning and garlic powder, and stir to combine.

12. 12

    To serve, top the soup with the remaining bacon pieces and grated Parmesan. Serve with garlic bread.

Notes

The transcript does not provide ingredient quantities, yield, or precise timings for most cooking stages. The video description links to a full recipe, but its contents are not included here.

Nutrition per serving

• soup
• main
• dinner
• Italian
• fall
• comfort food
• stovetop