Zuppa Toscana
A cozy, creamy bowl of smoky sausage, crispy bacon, and garlic-rich broth that comes together easily on a chilly weeknight.
Servings: 8 servings
Ingredients
- 6 slices bacon roughly chopped
- 1 pound ground mild Italian sausage
- 1 tablespoon 14g butter
- 2 teaspoons 10g minced garlic
- ½ teaspoon ground sage
- ¼ teaspoon black pepper
- 2 ¾ cup chicken broth
- ¾ cup 180mL heavy whipping cream
- ¼ cup 28g shredded Parmesan cheese
- 1 pound radishes quartered
- 2 ounces de-stemmed kale roughly chopped (~1 cup)
Instructions
- In a large pot over medium heat, cook chopped bacon until crisp. Transfer bacon to a paper towel-lined plate. Carefully spoon out and discard excess bacon grease, but do not wash the pot.
- In same pot over medium-high heat, cook ground sausage until browned, breaking the meat apart while cooking. Transfer browned sausage to a paper towel-lined plate. Spoon out and discard excess grease, but do not wash the pot.
- In same pot over medium heat, melt butter. Add garlic and spices and saute until fragrant, about 1 minute. Increase stovetop heat to medium-high and add in chicken broth, heavy cream, and shredded Parmesan. Bring mixture to a simmer, add quartered radishes, and decrease stovetop heat to medium-low. Simmer until radishes are fork-tender, about 15-20 minutes.
- Stir in browned sausage and chopped kale and continue to simmer until kale wilts, about 5-10 minutes.
- Serve soup in bowls and garnish with crisped bacon crumbles.
Notes
Refrigerator Storage: Store the prepared soup in the fridge in an airtight container for up to 3-5 days.