This soup is actually a riff on Zuppa Toscano, a creamy Italian soup loaded with bacon, white potatoes, sausage, and some kind of green. I’ve been wanting to do a riff on Zuppa Toscano for awhile now, but using sweet potatoes instead of white potatoes. Sweet potatoes and sausage are a terrific pair, so I figured the flavors would work well against the backdrop of a creamy, garlicky soup.
Ingredients
- 4 slices bacon, diced
- 1 yellow onion, chopped
- 1 lb sweet Italian sausage
- 2 cloves garlic
- 4 cup low sodium chicken broth
- 2 large or 3 small sweet potatoes, halved and sliced into thin half moons
- 3 cup chopped kale leaves
- 11/2 cup heavy cream
- fat pinch red pepper flakes
Directions
- Heat a dutch oven or other heavy bottomed pot over medium heat. Add the bacon pieces and cook until crisped, about 5 minutes. Remove with a slotted spatula or spoon and place on a paper towel to drain.
- Add the onion and sausage to the pot, using your spatula to crumble the sausage. Cook until no pink remains then drain the excess fat from the pot. Add the garlic and chicken broth to the pot, increase the heat to high, and bring the mixture to a boil. Add the sweet potatoes and cook until softened, about 5 minutes. Add the kale and cook until wilted, an additional 2-3 minutes. Reduce heat and stir in cream and red pepper flakes. Heat through and serve with crumbled bacon on top.
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