Name: Zuppa Toscana
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 pound hot Italian sausage (casings removed); 4 slice bacon (chopped); 1 medium yellow onion (diced); 4 clove garlic cloves (minced); 6 cup low-sodium chicken broth; 1.5 pound russet potatoes (about 3, sliced into ¼-inch half-moons); ½ teaspoon red pepper flakes; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 cup heavy cream; 4 cup chopped kale (stems removed, about 1 bunch); ¼ cup grated Parmesan cheese (for serving)

Instructions

Brown the meats
Brown the meats:
In a large Dutch oven over medium-high heat, cook 1 pound Italian sausage and 4 slices chopped bacon for 8 to 10 minutes, breaking up the sausage, until browned and the bacon is crisp. Spoon off all but 1 tablespoon of the fat.
Aromatics
Aromatics:
Add 1 diced onion and cook for 4 minutes, then add 4 minced garlic cloves and cook for 30 seconds.
Simmer the potatoes
Simmer the potatoes:
Add 6 cups chicken broth, 1½ pounds sliced potatoes, ½ teaspoon red pepper flakes, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Bring to a boil, then simmer for 15 to 18 minutes, until the potatoes are fork-tender.
Cream and kale
Cream and kale:
Reduce the heat to low and stir in 1 cup heavy cream and 4 cups chopped kale. Simmer for 3 to 4 minutes, until the kale is wilted and bright green.
Serve
Serve:
Taste and adjust the salt, then ladle the zuppa toscana into bowls and sprinkle each with grated Parmesan from the ¼ cup.

Tips

Slice the potatoes thin and even so they cook quickly and hold their shape. Use mild Italian sausage for a kid-friendly zuppa toscana, or add ½ teaspoon more red pepper flakes for extra heat. Lacinato (Tuscan) kale is more tender than curly kale, but both work.

Storage

Store leftover soup in the refrigerator for up to 4 days and reheat over medium-low heat. Freezing isn't recommended, because the potatoes and cream change texture.