This rich and comforting soup combines savory beef sausage, smoky beef bacon, and tender red potatoes in a creamy broth. It is a satisfying one-pot meal that is easy to prepare and perfect for cold weather.
List of ingredients
- 5 strips of beef bacon – thick cut provides better texture.
- 1 pound beef Italian sausage – remove from casings if using links.
- 1 medium onion – finely chopped.
- 5 cloves garlic – minced for aromatic base.
- 2 cups chicken broth – adds depth to the liquid.
- 4 cups water – balances the broth concentration.
- 4 large red potatoes – diced into bite-sized pieces with skins left on.
- 1/4 teaspoon Italian seasoning – a blend of dried herbs.
- 1 cup heavy/whipping cream – creates the signature creamy texture.
- 1 small bunch of kale – torn into small pieces with stems removed.
- Salt and pepper – added to taste at the end.
step-by-step instructions
- Cook Bacon: Use kitchen shears or a knife to cut the beef bacon into small pieces. Place them in a pot and cook over medium-high heat for 5 minutes.
- Brown Sausage: Add the beef Italian sausage meat to the pot with the bacon. Cook for 15 or more minutes, stirring occasionally, until both meats are browned and crispy.
- Manage Fat: Spoon out and discard excess fat from the pot if necessary. Leave approximately two to three tablespoons of fat to maintain flavor.
- Sauté Aromatics: Stir in the chopped onions and minced garlic. Cook for 2 to 3 minutes until softened.
- Simmer Base: Pour in the chicken broth and water. Add the diced potatoes and Italian seasoning.
- Boil and Reduce: Increase the heat to high to bring the liquid to a boil. Immediately reduce the heat to medium-low and let it simmer.
- Tenderize Potatoes: Cook for 10 to 15 minutes. Ensure the potatoes are fork-tender before proceeding.
- Finish with Cream and Kale: Stir in the heavy cream and torn kale. Cook for an additional 5 minutes until the kale is wilted and soft. Season with salt and pepper as needed.
Optimizing Potato Selection
Use Red Potatoes for Texture
Red potatoes are ideal because they hold their shape during the simmering process. Unlike Russets, they do not break down as easily, ensuring you have distinct chunks of potato in every spoonful.
Maintaining the Potato Skins
Leaving the skins on the red potatoes adds a rustic look and increases the nutritional value. The skins also help the potato cubes stay intact while boiling in the broth.
Alternative Starch Options
If red potatoes are unavailable, Yukon Gold potatoes are an excellent substitute. They offer a buttery flavor and a medium starch content that works well in creamy soups.
Meat Customization Tips
Selecting the Right Beef Sausage
Choose a high-quality beef Italian sausage with a blend of fennel and garlic. If you prefer a spicier profile, use a hot beef sausage variety instead of the mild version.
Using Beef Bacon for Smokiness
Beef bacon provides a deep, smoky flavor that complements the richness of the cream. Ensure it is browned thoroughly at the start to render the fat for sautéing the vegetables.
Controlling Fat Content
Depending on the brand of beef sausage and bacon, the amount of rendered fat can vary. Always spoon out excess grease to prevent the soup from becoming oily, while keeping enough to sauté the aromatics.
Preparing the Greens
Proper Kale Processing
Always remove the tough, woody center stems from the kale before adding it to the pot. Tear the leaves by hand into bite-sized pieces to ensure they incorporate evenly into the broth.
Substituting with Spinach
Fresh baby spinach can be used if kale is not available. However, spinach wilts much faster than kale, so stir it in at the very last minute and remove the pot from the heat immediately.
Managing Cooking Time for Greens
Adding the kale at the end prevents it from becoming overcooked and mushy. Cooking it for just 5 minutes preserves the vibrant green color and a slight structural bite.
Dairy and Creaminess Adjustments
Using Heavy Cream for Richness
Heavy cream is the best choice for a thick, velvety mouthfeel that resists separating. It emulsifies well with the beef fats and broth to create a cohesive liquid base.
Half-and-Half Substitution
If you prefer a slightly lighter soup, you can replace the heavy cream with half-and-half. Be aware that the soup will be thinner and the flavor will be less intense.
Preventing Dairy Curdling
To prevent the cream from curdling, ensure the soup is at a simmer rather than a rolling boil when adding the dairy. Stir constantly for the first minute after incorporating the cream.
Alternative Cooking Methods
Slow Cooker Adaptation
Sauté the beef bacon, sausage, onion, and garlic in a skillet first, then transfer them to the crockpot. Add broth, water, potatoes, and seasoning, cooking on high for 3-4 hours or low for 6-8 hours. Stir in the cream and kale 30 minutes before serving.
Pressure Cooker Timing
Use the sauté function to brown the meats and vegetables. Add the liquid and potatoes, then pressure cook on high for 8-10 minutes. Quick release the pressure and stir in the cream and kale before a final 2-minute simmer.
Serving and Pairing Suggestions
Ideal Bread Accompaniments
Pair this soup with toasted garlic bread or a crusty sourdough baguette. The crunch of the bread provides a necessary contrast to the creamy texture of the soup.
Balancing with Fresh Salads
Serve a side of mixed greens with a zesty vinaigrette. The acidity of a lemon or balsamic dressing cuts through the richness of the beef and cream.
Storage and Preservation
Refrigeration Guidelines
Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. The soup may thicken as it cools, which is normal due to the starch from the potatoes.
Freezing and Thawing
Cream-based soups can separate when frozen. For best results, freeze the soup without the cream and kale. Add the fresh dairy and greens during the reheating process.
Safe Reheating Techniques
Reheat the soup over low to medium heat on the stovetop. Stir frequently to re-emulsify the fats and cream, and add a splash of water or broth if the consistency has become too thick.
Common Troubleshooting
Fixing a Thin Broth
If the soup is too watery, mash a few of the cooked potatoes directly in the pot. The released starches will naturally thicken the liquid without needing extra flour.
Preventing Mushy Potatoes
Avoid overcooking the potatoes beyond the 15-minute mark. Check them with a fork; as soon as they are tender, proceed immediately to adding the cream and kale.
Balancing Over-Salted Soup
If the beef bacon and sausage make the soup too salty, add a small amount of unsalted water or a pinch of sugar. This helps neutralize the sodium levels without altering the flavor profile.
Frequently Asked Questions
Can I use different types of broth?
While chicken broth is standard, beef broth can be used for a deeper, meatier taste. Vegetable broth is also a viable option if you want a lighter base.
How do I make the soup thicker?
You can thicken the soup by reducing the amount of water or by simmering the potatoes longer. Mashing some of the potatoes into the broth is the most effective natural thickening method.
Is it possible to make this without cream?
You can use a mixture of milk and a small amount of cornstarch slurry to mimic the thickness. However, the flavor will be less rich than when using heavy cream.
Print
Hearty Beef Zuppa Toscana
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: General
Description
A creamy, comforting soup with sausage, bacon, potatoes, and kale, inspired by the classic Tuscan style.
Ingredients
- 5 strips of beef bacon (thick cut works best)
- 1 pound turkey Italian sausage
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 2 cups chicken broth
- 4 cups water
- 4 large red potatoes, diced (leave skins on)
- 1/4 teaspoon Italian seasoning
- 1 cup heavy cream
- 1 small bunch of kale, torn into bite-size pieces (remove stems)
- Salt and pepper to taste
Instructions
- Step 1: Using kitchen shears (or a knife), cut the beef bacon into small pieces and add it to a pot. Cook for 5 minutes over medium-high heat to give the bacon a bit of a head start before adding in the sausage.
- Step 2: Add the turkey sausage meat to the pot.
- Step 3: Allow the sausage and bacon to get nicely browned and crispy (this can take 15+ minutes). Stir occasionally. There may be quite a lot of fat in the pot, so you may want to spoon some out and discard it, but be sure to leave a few tablespoons in there as it adds flavor.
- Step 4: Stir in the onions and garlic. Cook for 2-3 minutes.
- Step 5: Add the chicken broth, water, potatoes, and Italian seasoning to the pot.
- Step 6: Increase the heat to high and bring the soup to a boil, then reduce to medium-low heat to simmer.
- Step 7: Cook for 10-15 minutes or until the potatoes are tender.
- Step 8: Add in the cream and kale, and cook for a further 5 minutes or until the kale is soft and wilted. Season with salt & pepper as needed.
Notes
To save prep time, chop onion and potatoes while meat cooks. You can use Russet or Yukon Gold potatoes as alternatives. Aim for approximately 1.5 pounds of potatoes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving
- Calories: 669 kcal
- Sugar: 6 g
- Sodium: 1040 mg
- Fat: 46 g
- Saturated Fat: 20 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 116 mg