Zuppa Toscana (Hearty Italian Sausage & Potato Soup)

For the Savory Sausage & Potato Base

A rustic brew with Tuscan soul—rich, spicy, and warming as a hearth below deck.

Ingredients

• 1 lb mild Italian sausage, chopped or crumbled
• 2 large russet potatoes, halved and sliced ¼-inch thick
• 1 large Vidalia onion, chopped
• 4 slices cooked bacon, chopped
• 1 teaspoon Accent seasoning (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 2 cloves garlic, minced (or 1 tbsp jarred minced garlic)
• 2 cups chopped kale or Swiss chard
• 2 8-oz cans chicken broth
• 1 quart water
• 1 envelope chicken bouillon (optional, for extra flavor)
• 2 teaspoons flour or cornstarch, mixed with water to form a slurry
• 1 cup heavy whipping cream, tempered

Instructions

1. In a large soup pot over medium-high heat, cook sausage until browned and crumbled.
2. Add onion, garlic, salt, pepper, and red pepper flakes. Sauté until onion is translucent and fragrant.
3. Reduce heat to medium. Add sliced potatoes and stir to coat.
4. Pour in chicken broth, water, and bouillon (if using). Stir gently.
5. Simmer until potatoes are tender, about 15–20 minutes.
6. Stir in flour or cornstarch slurry and simmer for another 15 minutes to thicken slightly.
7. Reduce heat to low. Add chopped kale and cooked bacon.
8. Slowly pour in tempered cream while stirring. Simmer gently for 2–3 minutes.
9. Taste and adjust seasoning as needed. Serve hot.

Prep: 20 min • Cook: 40 min • Wait: No time