Easy Zuppa Toscana
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
669 kcal
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Course
Soup
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Cuisine
Italian-American Fussion
Easy Zuppa Toscana
Description
Easy Zuppa Toscana brings together thick-cut bacon and Italian sausage browned until crisp and well-rendered. Aromatics like onion and garlic are cooked with the meats, then combined with chicken broth, water, diced red potatoes with skin on, and Italian seasoning to simmer until the potatoes are tender.
Heavy cream and torn kale are then added to create a rich and smooth broth with softened greens. The soup features a blend of savory, creamy, and slightly peppery flavors alongside varied textures from crispy meat pieces to tender potatoes and wilted kale.
This soup serves well as a main course when paired with rustic bread. Practical tips include prepping vegetables while meats cook, using different types of potatoes such as russet or Yukon Gold, and the option to use ground sausage or remove sausage from casings. Season to taste with salt and pepper before serving.
Ingredients
- 5 Bacon thick cut works best, strips
- 1 pound Italian sausage see note
- 1 medium onion chopped
- 5 cloves garlic minced
- 2 cups chicken broth (beef works too)
- 4 cups water
- 4 large potato diced (leave skins on, red
- 1/4 teaspoon Italian seasoning
- 1 cup heavy cream aka whipping cream
- 1 small kale torn into bite-size pieces (remove stems, bunch
- salt to taste
- black pepper to taste
Instructions
- Using kitchen shears (or a knife), cut the bacon into small pieces and add it to a pot. Cook for 5 minutes over medium-high heat to give the bacon a bit of a head start before adding in the sausage.
- Add the sausage meat to the pot.
- Allow the sausage and bacon to get nicely browned and crispy (this can take 15+ minutes). Stir occasionally. There may be quite a lot of fat in the pot (especially if you're using thick cut bacon), so you may want to spoon some out and discard it, but be sure to leave a few tablespoons in there as it adds flavor.
- Stir in the onions and garlic. Cook for 2-3 minutes.
- Add the chicken broth, water, potatoes, and Italian seasoning to the pot.
- Increase the heat to high and bring the soup to a boil, then reduce to medium-low heat to simmer.
- Cook for 10-15 minutes or until the potatoes are tender.
- Add in the cream and kale, and cook for a further 5 minutes or until the kale is soft and wilted. Season with salt & pepper as needed.
Notes
- Chop onion and potatoes while bacon and sausage cook to save preparation time.
- Use ground sausage meat or remove sausage from casings; a bit more than one pound total is acceptable.
- Red potatoes are recommended, but russet or Yukon Gold potatoes work as substitutes; peel if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 45g | 15% |
| Protein | 20g | 40% |
| Fat | 46g | 71% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 1040mg | 43% |
| Potassium | 1512mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2775IU | 56% |
| Vitamin C | 45mg | 50% |
| Calcium | 138mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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