This Zuppa Toscana recipe is comfort food at its best! Decadent, loaded with bold flavors, and oh so incredibly creamy. If you love the version served at the chain Italian restaurant, you will fall head over heels for this one!
2 pounds Russet potatoes (peeled and cut into 1-inch cubes)
Salt and freshly ground pepper (to taste)
32 fl oz (or 4 cups chicken broth)
1 teaspoon red pepper flakes (or to taste)
1 bunch lancinato kale (stems removed and chopped)
1 1/2 cups heavy cream
1 cup freshly grated parmesan cheese
Optional: Cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons cold heavy cream.)
Categories
Soups and Stews
Cuisine
American
Steps
Heat the olive oil in a large Dutch Oven or heavy-bottomed pot, over medium-high heat. Add the diced bacon and cook until browned, about 5 minutes. Remove to a paper-towel lined plate to soak up the excess grease.
Add the sausage and cook, breaking it apart with a wooden spoon, until cooked through, about 8-10 minutes. Using a slotted spoon, remove and reserve with the bacon. Drain most of the fat that has rendered in the pot, leaving only 1 or 2 tablespoons.
Add the white wine to deglaze the pan, using a wooden spoon to loosen all the browned bits from the bottom of the pot. Cook until mostly evaporated.
Add the potatoes and mix to combine. Season with salt and pepper. Then, add the chicken broth and red pepper flakes. Bring it to a boil and cook until the potatoes are fork tender, about 10-12 minutes.
Stir in the reserved bacon and sauce, as well as the chopped kale and heavy cream. Simmer until the kale softens and the cream thickens slightly. For a thicker soup, you can add a cornstarch slurry and let it boil until the soup thickens to the desired consistency.
