I remember the very first time I made Zuppa Toscana. I believe I found the most complicated, lengthy and expensive recipe on planet earth. It took me four years after that experience to try making it again. The second time around, I tried to simplify by using the slow cooker. It was a better attempt but I still felt like I could simplify it more and get the soup done quicker. After several attempts, I can now confidently “whip up” this delicious, spicy Italian masterpiece in less than thirty minutes and without any crazy, expensive, unnecessary extras.
And another great perk about this soup is leaving the skin on the potato! Aside from wet socks and dicing onions, peeling potatoes would be on the top of my “I don’t Iike” list. With this, it’s a quick chop and you’re done. Love it.
My favorite time to make this soup is in the fall and the winter. That hot, spicy feeling in your throat is the most perfect sensation for such a season. Filled with spicy sausage, garlic, bacon bits, onions, potatoes and kale, this soup is not only delicious and tingly, but absolutely filling. A bowl of this soup can quench anyone’s hunger and leave them feeling satisfied for quite some time.
I hope you find my recipe to be super easy, quick and a great way to warm up your fingers and toes after a day of adventures!
- 16 ounces chicken broth
- 1 quart of water
- 3 large Russet potatoes, diced, skin on
- 1 lb hot sausage
- 5 cooked strips bacon, chopped
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces kale
- 1 cup heavy whip cream
- Bring water with chicken broth to boil.
- Add potatoes, onions, garlic
- Cook sausage in skillet until meat is brown and fully cooked. Drain excess fat. Add to soup. Allow to cook in soup for ten minutes.
- Cook bacon. Drain excess fat. Chop into small bits. Add to soup.
- Add heavy whip cream and kale to soup.
- Simmer on low for a couple minutes.
- Salt according to taste.