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Tuscany Soup

A warm and comforting soup made with bacon, spicy Italian sausage, garlic, and vegetables, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat Ingredients
  • 6 pieces bacon, chopped Bacon adds such a delightful salty crunch.
  • 1 pound spicy ground Italian sausage This really gets the flavor party started!
Vegetable Ingredients
  • 5 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
  • 1 medium yellow onion, diced Sweet onion brings a wonderful depth.
  • 1.5 pounds Yukon Gold potatoes, cut into 1-inch pieces These creamy potatoes make the soup so hearty.
  • 4 cups kale, roughly chopped Kale adds a beautiful color and nutrients.
Broth and Seasoning
  • 1 teaspoon Italian seasoning For that authentic Tuscan touch.
  • 6 cups low sodium chicken broth Using low sodium helps us control the saltiness.
Cream Ingredients
  • 1 cup heavy whipping cream This makes it luxuriously creamy and smooth.

Method
 

Cooking
  1. Start by heating a large pot over medium heat. Add the chopped bacon and let it sizzle away until it’s beautifully browned, about 5 minutes. Once done, scoop it out, leaving just about a tablespoon of that flavorful oil in the pot.
  2. Toss in your diced onion and let it sauté for 3 to 4 minutes, letting the smell fill your kitchen. Then add the minced garlic and give it a quick stir for about 30 seconds until fragrant.
  3. Next, add your spicy Italian sausage, breaking it up with a spatula. Cook until it’s nice and brown, about 5 minutes.
  4. Stir in the Yukon Gold potatoes, Italian seasoning, and pour in the chicken broth. Let everything come to a boil before reducing the heat to a simmer, uncovered. Let it bubble gently for about 10 minutes until the potatoes are tender.
  5. Add in the chopped kale, the crispy bacon you set aside, and pour in the heavy cream. Stir it all together and let it simmer for another 5 minutes.
  6. Ladle the Tuscany Soup into bowls, garnish with a sprinkle of freshly ground black pepper, and serve it up while it’s still warm and comforting.

Notes

You can keep any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to preserve creaminess. This soup is perfect for family dinners or cozy movie nights, and it pairs wonderfully with crusty bread or a fresh salad.