Rustic Sausage Potato Soup Recipe
This rustic & delicious sausage potato soup (also known as Zuppa Toscana) will satisfy your entire family. This is one of my favorite recipes from my cookbook.
Ingredients
- 1/2 pound bacon
- 1 pound Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken stock
- 6 medium russet potatoes, halved and sliced
- 1/4 teaspoon fine sea salt (I use this one)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (more to taste)
- 2 cups chopped and stemmed kale leaves
- 1/2 cup heavy cream
- Freshly grated Parmesan cheese, for garnish
Instructions
In a Dutch oven over medium-high heat, cook the bacon until crispy, about 15 minutes. Remove the bacon, setting it aside on a paper towel to drain and leaving about 2 tablespoons of fat in the pot.
Add the sausage and onion to the pot and brown, about 6 minutes. Add the garlic and cook for 2 to 3 minutes more, until fragrant, then add the stock, potatoes, salt, black pepper, and red pepper flakes. Cover and simmer for 15 minutes, or until the potatoes are tender.
Add the kale and simmer for 3 to 4 minutes, until it is slightly wilted. Taste and adjust the seasonings if needed. Remove from the heat and stir in the heavy cream. Chop the cooled bacon into bits. Ladle the soup into bowls and garnish with cheese and the bacon.
Notes
- If you don’t have Italian sausage on hand, you can quickly make your own using ground pork and add spices like these as you brown the meat.
- The bacon is optional, I guess. But truly, bacon should never be optional.
- If you don’t have kale, spinach works too.
- Get a Look Inside the Cookbook Here
