Best Zuppa Toscana is a creamy and hearty soup with sausage, potatoes, kale, bacon, and topped with parmesan cheese. The soup is so comforting and filled with rich flavors. Perfect, for a cold day or any day.
Chop the onions and set aside. Thinly slice the potatoes, you can use a mandolin, but I used a knife.
Remove the casings from the sausages and brown in a Dutch oven. Break the sausages apart with two wooden spoons. Once the sausages are brown remove and set aside. Remove the grease from the pan.
Next add the bacon and cook until crispy, remove and set aside. Remove the grease, but leave a tablespoon of grease in the pot
Next add the onions to the pot and cook until translucent. Then add the garlic for an additional minute.
Once the onions and garlic are cooked, add the sausage, broth, and potatoes. Cook on medium high for about 10 minutes or until the potatoes are fork tender.
Once the potatoes are fork tender, remove any grease from the top with a fat skimmer spoon. Then add the kale and nutmeg and cook on medium low for an additional 5 minutes. The nutmeg adds a wonderful warmth flavor to the soup. If you like the kale super tender you will need to cook a little longer.
Then add the cream and stir it until combined. Serve the soup with grated parmesan cheese on top.