Creamy Zuppa Toscana
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
Creamy Zuppa Toscana features hot Italian sausage browned with onions and garlic, joined by peeled, chopped potatoes simmered in chicken broth and water. After the potatoes soften, cooked bacon and chopped kale are added, then the soup is finished with heavy cream to provide richness. The seasoning includes freshly ground salt, pepper, and optional crushed red pepper flakes for heat.
The sausage lends a spicy, savory profile, while the kale adds texture and an earthy green element. The potatoes contribute a tender, starchy component that thickens the soup naturally. The cream rounds out the flavors with smoothness and balances the spice.
This soup suits colder days as a filling main course or served with breadsticks for a complete meal. Variations like substituting spinach for kale or using the slow cooker or Instant Pot allow flexible preparation options. It can be made ahead and stored refrigerated or frozen, though cream is best added after reheating frozen portions.
Ingredients
- 1 pound Italian sausage hot ground
- 1 large onion , chopped
- 3 cloves garlic , minced
- 2 large russet potato or gold potatoes, peeled, quartered, and then chopped in 1/4 inch slices
- 5 lices Bacon , cooked and crumbled
- 4 1/2 cups chicken broth low-sodium
- 1 cups water
- 3 cups kale ribs/stems removed, chopped
- 1 1/2 cups heavy whipping cream
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- red pepper flakes to taste, if desired, crushed
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
- Spinach can be substituted for kale if preferred.
- For slow cooker use, sauté sausage, onion, garlic, and potatoes before adding to the cooker with liquids; cook on low for 5 hours or high for 3 hours.
- Instant Pot instructions involve sautéing ingredients then pressure cooking for 4 minutes with a natural release; add kale and cream afterward.
- The soup can be prepared 1-3 days ahead and stored in the refrigerator.
- To freeze, cool the soup without cream and par-cooked potatoes, store up to 3 months, then thaw and finish cooking potatoes and add cream before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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