Hearty Tuscan Soup (Zuppa Toscana)

from ButterYum
makes 4-6 hearty servings


  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausage
  • 1 large yellow onion, peeled and diced
  • 2 pound russet potatoes, peeled and cut into 1/4-inch dice
  • 2 large carrots, peeled and minced 
  • 1/4 cup chopped cooked bacon
  • 5 cups chicken broth (homemade is best - try my easy recipe here)
  • 3 cups chopped kale (no stems)
  • 1 cup heavy cream
  • salt and pepper to taste
  • optional:  28 ounces canned cannellini beans, rinsed and drained
  • Directions

    1. Remove sausage from casing if purchased in link form.
    2. In a large pan, heat oil and brown sausage until cooked through, breaking up large clumps as you go; remove from pan and reserve.
    3. In same pan, saute onions in the rendered sausage fat until translucent.  
    4. Add potatoes, carrots, sausage, bacon, and chicken broth; simmer over medium heat for 20-30 minutes or until carrots and potatoes are tender.
    5. Add chopped kale; simmer for another 10 minutes.
    6. Stir in heavy cream and adjust salt and pepper if needed.
    7. Stir in chopped parsley and optional cannellini beans just before serving.