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Creamy Italian Zuppa Toscana Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 4 oz pancetta, diced
  • 1 lb. Italian sausage (mild or spicy, casings removed)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 medium russet potatoes, thinly sliced or diced
  • 6 cups chicken broth
  • 1 teaspoon crushed red pepper flakes (optional)
  • Salt & freshly ground black pepper, to taste
  • 3 cups chopped kale (stems removed)
  • 2 cups baby spinach
  • 1 cup heavy cream (or half-and-half for lighter)
  • Freshly grated Parmesan, for serving

Instructions
 

  • Cook pancetta & sausage
    In a large soup pot, heat olive oil over medium heat. Add pancetta and cook until golden and crisp. Add sausage, breaking it apart with a spoon, and cook until browned.
  • Sauté aromatics
    Stir in onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  • Simmer potatoes
    Add potatoes, chicken broth, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes, or until potatoes are tender.
  • Add greens
    Stir in kale and spinach; cook 3–4 minutes until wilted.
  • Finish with cream
    Lower heat, stir in heavy cream, and warm through without boiling. Adjust seasoning as needed.
  • Serve
    Ladle into bowls, sprinkle with Parmesan, and serve with crusty bread.