Creamy Zuppa Toscana Soup
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
10 people
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Calories
490 kcal
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Course
Side Dish, Main Course, Soup, Dinner
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Cuisine
Italian, American, Italian-American Fussion
Creamy Zuppa Toscana Soup
Description
Creamy Zuppa Toscana Soup brings together classic ingredients like Italian sausage, bacon, potatoes, kale, onion, and garlic cooked in chicken broth and finished with heavy cream. The preparation starts by cooking the bacon until crisp, and separately browning Italian sausage to add robust savory notes. Potatoes are sliced and boiled to tender perfection in the broth, creating a soft, hearty base. When sautéed onions and garlic are added along with the cooked meats and kale, the soup melds their flavors. The addition of heavy cream enriches the broth to a creamy consistency, while salt and pepper adjust the seasoning.
The mixture of textures from tender potatoes, wilted kale, and the meaty components results in a fulfilling soup experience. It can be served as a main dish thanks to its substantial protein and vegetable content. The balance between the rich cream and the slight bitterness of kale gives a nuanced flavor profile.
Originally shared in 2013 and updated recently, this recipe showcases a blend of ingredients balanced for depth and comfort in one pot. The bacon and sausage provide smoky, savory elements that support the creamy broth and vegetables, making it suitable for cozy dinners.
Ingredients
- ½ pound Bacon
- 3 cans (14 ounces) chicken broth
- 2 cups heavy cream
- 1 lb Italian sausage
- 4 russet potato
- 1 onion diced, medium
- 2 garlic minced, cloves
- 2 ½ cups kale or chopped spinach
- salt to taste
- black pepper to taste
Instructions
- Cook ½ pound bacon for 5 minutes and crumble it. Set aside on a plate lined with a paper towel. Cook 1 lb Italian Sausage and set aside.
- Skin each of the 4 russet potatoes. Slice the potatoes in half, then lay the halves down and cut those into quarter-inch slices so they’re 1/4-inch thick half circles. Or, quarter the potatoes, then slice those into 1/4-inch thick quarter circles, making the potatoes more bite-sized.
- Bring a large pot with 3 cans (14 ounces) Chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
- While the potatoes boil, saute 1 medium onion and 2 garlic cloves for about 5-7 minutes or until tender and set aside.
- Once potatoes are tender, add sausage, onion, garlic, bacon, and 2 ½ cups kale to the pot. Boil for 2-3 minutes until the kale starts to wilt. Reduce heat and add 2 cups heavy cream.
- Cook for 10 minutes or until heated through, and add salt and pepper to taste.
Notes
- Bacon should be drained on paper towels after cooking to remove excess fat before adding to the soup.
- Slice potatoes uniformly about 1/4 inch thick for even cooking.
- Allow kale to wilt just until tender during cooking to maintain texture.
- Season with salt and pepper to taste at the end for best flavor control.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 19g | 6% |
| Protein | 13g | 26% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 115mg | 38% |
| Sodium | 512mg | 21% |
| Potassium | 609mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1411IU | 28% |
| Vitamin C | 9mg | 10% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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