Zuppa Toscana

Ingredients

• onion (diced; quantity unspecified)
• garlic cloves (quantity unspecified)
• russet potatoes (quantity unspecified)
• 0.5 lb bacon (diced)
• 1 lb mild Italian sausage
• chicken broth (quantity unspecified)
• heavy cream (quantity unspecified)
• onion powder (quantity unspecified)
• garlic powder (quantity unspecified)
• red chili flakes (quantity unspecified; plus extra to serve)
• black pepper (quantity unspecified)
• chicken bouillon (quantity unspecified)
• chopped kale (quantity unspecified)
• shredded Parmesan cheese (quantity unspecified; extra Parmesan for serving)

Steps

1. 1

   Brown the Italian sausage in a large pot. When it is about halfway cooked, add the diced bacon and continue cooking until both meats are fully browned.

2. 2

   Add the diced onion and garlic. Sauté until the onion softens and becomes translucent.

3. 3

   Stir in the russet potatoes, chicken broth, onion powder, garlic powder, red chili flakes, black pepper, chicken bouillon, and heavy cream until well combined.

4. 4

   Reduce the heat to low and simmer for 20–25 minutes, or until the potatoes are tender.

5. 5

   Stir in the chopped kale and shredded Parmesan. Simmer for another 5 minutes, until the kale has softened.

6. 6

   Serve warm with extra Parmesan and a sprinkle of red chili flakes on top.

Notes

Most ingredient quantities are not provided, so adjust them to taste and to the desired soup consistency. The source does not specify the amount of onion (listed as “onion ...”), garlic, potatoes, broth, cream, seasonings, kale, or Parmesan.

Nutrition per serving

• soup
• main
• Italian
• comfort food
• fall
• one-pot