American
Creamy Sausage and Kale Zuppa Toscana
Spicy Italian sausage, thin Yukon Gold potatoes, and ribbons of kale simmer in a garlicky, lightly creamy broth with crisp bacon for contrast.
6 servings · 20 minutes prep · 42 minutes cook
Ingredients
Sausage Base
- 4 thick-cut bacon slices (about 4 ounces), cut crosswise into 1/2-inch pieces
- 1 pound hot Italian sausage, casings removed
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
Soup and Finish
- 6 cups low-sodium chicken broth
- 1 1/2 pounds Yukon Gold potatoes, cut into 1/4-inch half-moons
- 8 ounces Tuscan or curly kale, stems removed; leaves cut into 1-inch ribbons
- 3/4 cup heavy cream
- 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Directions
Render and Brown
- Cook the bacon in a Dutch oven over medium heat for 7 to 9 minutes, stirring, until crisp. Transfer with a slotted spoon; leave 1 tablespoon fat in the pot.
- Add the Italian sausage and cook for 6 to 8 minutes, breaking it into bite-size crumbles, until browned and the centers reach 160°F / 71°C. Transfer it separately, then spoon off the rendered fat so about 1 tablespoon total remains in the pot.
Build the Broth
- Add the onion and cook over medium-low heat for 5 minutes. Stir in the garlic for 30 seconds.
- Pour in the chicken broth, scraping up the fond. Add the potatoes, bring to a gentle simmer, and cook for 12 to 15 minutes until nearly tender.
Finish Gently
- Return the sausage and add the kale. Simmer for 5 minutes until the leaves are tender and still green.
- Lower the heat. Stir in the cream, salt, and black pepper; heat without boiling. Rest 5 minutes, then ladle into bowls and scatter with bacon.
Allergen and Product Check
- Allergen note: the base recipe contains milk. The dairy-free cashew-cream option introduces cashew (tree nut); for a nut-free dairy-free version, use an unsweetened oat culinary cream labeled for the relevant allergies and reduce only if needed to match the stated consistency.
