Creamy Zuppa Toscana
User Reviews
5.0
630 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
460 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Creamy Zuppa Toscana
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This hugely popular and easy Zuppa Toscana soup recipe is made with sausage, potatoes, kale, bacon and cream. It's always a crowd pleaser!
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Ingredients
- 1 pound hot ground Italian sausage
- 1 large onion , chopped
- 3 cloves garlic , minced
- 2 large Russet potatoes , or gold potatoes, peeled, quartered, and then chopped in 1/4 inch slices
- 5 slices Bacon , cooked and crumbled
- 4 1/2 cups low-sodium chicken broth
- 1 cups water
- 3 cups chopped kale (ribs/stems removed)
- 1 1/2 cups heavy whipping cream
- Salt and freshly ground black pepper to taste
- crushed red pepper flakes to taste, if desired
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Instructions
- In a large soup pot over medium-high heat, Add the ground sausage and cook, breaking it into small pieces as it cooks, until browned. Remove some of the grease and move sausage to one side of the pan.
- Add chopped onions, garlic, and potatoes and sauté for a few minutes. Pour in chicken broth and water and allow mixture to come to a boil.
- Reduce heat to medium low and cook until potatoes are fork tender, about 8-10 minutes.
- Stir in the bacon, chopped kale, and cream. Season with salt and pepper and crushed red pepper flakes, if using. Cook for 2-3 more minutes or until warmed through.
- Serve with homemade Olive Garden Breadsticks.
Notes
- Kale: You could also use spinach.
- Slow Cooker Instructions: Sauté ground sausage, onion, garlic and potatoes in a pan, then add to the slow cooker with water and broth. Cook on LOW for 5 hours or HIGH for 3, or until potatoes are tender. Stir in cream and season to taste.
- Instant Pot: Use the Instant Pot to sauté the sausage, onion, garlic and potatoes on sauté setting. Turn pot off and add water and broth. Cook on High pressure for 4 minutes, with a 10 minute natural release. Stir in kale and cream. Season to taste with salt and pepper.
- Make Ahead Instructions: The entire soup can be made 1-3 days ahead of time, stored in the fridge.
- Freezing Instructions: To freeze Zuppa Toscana, make the soup according to instructions but don't add the cream and don't cook the potatoes until tender. Allow soup to cool, then store in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove, cooking potatoes until tender, and then stir in cream.
Nutrition Information
Show Details
Calories
460kcal
(23%)
Carbohydrates
31g
(10%)
Protein
21g
(42%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
76mg
(25%)
Sodium
615mg
(26%)
Potassium
1092mg
(31%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3619IU
(72%)
Vitamin C
42mg
(47%)
Calcium
189mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 615mg | 26% |
| Potassium | 1092mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3619IU | 72% |
| Vitamin C | 42mg | 47% |
| Calcium | 189mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
630 reviews
Excellent
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