3. Simmer the Potatoes
Pour in the chicken stock and add the diced potatoes. Season with a pinch of salt and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.
4. Add the Kale and Sausage
Stir the kale and browned chicken sausage into the pot. Simmer for an additional 5 minutes until the kale is wilted and tender.
5. Make it Creamy
Reduce the heat to low and stir in the heavy whipping cream. Let the soup warm through for 2-3 minutes without boiling.
Taste and adjust seasoning with additional salt, pepper, or crushed red pepper flakes for a kick.
6. Finish with Bacon
Stir in the crumbled beef bacon or sprinkle it on top as a garnish before serving.
Serving Suggestions
Serve warm with crusty bread or garlic bread for dipping.
Add a sprinkle of Parmesan cheese for extra richness.
Tips for Success
Potato Choice: Yukon Gold potatoes are perfect because they hold their shape and add a creamy texture.
Sausage Swap: If preferred, substitute chicken sausage with ground Italian turkey sausage or pork sausage.
Make Ahead: This soup stores well! Reheat gently on the stove, adding a splash of broth or cream if it thickens.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 3 months (without the cream for best results—add cream when reheating).
This Easy Zuppa Toscana Soup is a comforting bowl of creamy goodness, combining simple ingredients into a flavorful dish the whole family will love. Perfect for a quick weeknight dinner or a cozy weekend meal!
