Zuppa Toscana
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
446 kcal
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Course
Main Course, Soup
Zuppa Toscana
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Zuppa Toscana simply means, made in the “Tuscan style!” This delicious and easy recipe for Zuppa Toscana soup is a hearty and healthier version of Olive Garden’s Zuppa Toscana. Loaded with chunky potatoes, savory Italian sausage and bits of Swiss chard or kale in a light chicken broth.
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Ingredients
- 1 pound Italian sausage bulk, mild or hot if links, remove casings
- 8 trips Bacon cooked crisp and chopped (I use thick-cut bacon) Save some to use as garnish.
- 1-2 tablespoons olive oil or butter, if needed after cooking bacon and sausage
- 4 - 5 cloves garlic minced (about 1 tablespoon)
- 1 medium onion chopped, yellow or white
- 3 - 5 medium Russet potatoes washed and diced (skins on or off, your preference) (or 4-5 Yukon gold potatoes)
- 4 - 8 cups chicken broth depends on how brothy you like it, may also use 4-6 cups broth and 1-2 cups water
- 1 - 3 teaspoons kosher salt start with 1 and taste
- 1 teaspoon black pepper
- 2 - 4 cups kale chopped small (spine and course parts removed, may also use Swiss chard)
- ½ - 1 cup heavy cream use more for creamier soup (up to 1 ½ cups), may also substitute with half and half
- Garnish with parmesan fresh grated or shaved
- garnish with Italian parsley fresh, chopped
Instructions
- In a large Dutch oven or soup pot, over medium heat, brown the Italian sausage and crumble until cooked through about 5-6 minutes. Remove to a paper towel-lined plate.
- Chop bacon into bite-size pieces and saute until crispy. Remove from pot with a slotted spoon and place on a paper towel-lined plate.
- Leave the bacon grease in the pot (unless there is a lot, in which case mop some up with a paper towel). Add butter and olive oil (if needed) and saute the onions until browning and translucent. Toss in the garlic and saute until fragrant, one minute.
- Add chicken broth (water if using), potatoes, salt, and pepper, and simmer, covered until the potatoes are tender about 10-15 minutes.
- Once tender, return the sausage to the pot, and add kale and heavy cream. Stir and return to a low simmer (try not to boil, as it could curdle your cream). I personally like to add my bacon towards the end, but if you don’t mind soft bacon, toss it in now!
- Add bacon (if not already added), heat through (do not boil), taste, and adjust salt and pepper as needed.
- Garnish with shaved parmesan cheese and a little Italian parsley.Serve with a crisp salad, and a good loaf of Italian bread slathered with butter and enjoy!
Equipments used:
Notes
- Storage Tips
- Store cooled leftovers in an airtight container in the fridge for 4-5 days.
- Cool the soup completely before freezing. Store in freezer-safe airtight containers or baggies for up to 3 months. Freeze without cream for the best texture; add cream when reheating.
- Reheat on the stovetop over medium heat until hot. If frozen, thaw overnight in the fridge and reheat as usual. Add more broth or cream if the soup thickens.
- Remove portion to freeze before adding chard/kale and cream.
- Cool completely, pour into a container or gallon freezer baggie, remove as much air as possible, and freeze flat.
- If you forget or have leftovers you want to freeze with the cream and greens, it will be fine, you may have a little separation of the cream when reheating, stir well.
- Fridge: Store cooled leftovers in an airtight container in the fridge for 4-5 days.
- Freezer: Cool the soup completely before freezing. Store in freezer-safe airtight containers or baggies for up to 3 months. Freeze without cream for the best texture; add cream when reheating.
- Reheating: Reheat on the stovetop over medium heat until hot. If frozen, thaw overnight in the fridge and reheat as usual. Add more broth or cream if the soup thickens.
Nutrition Information
Show Details
Serving
1serving
Calories
446kcal
(22%)
Carbohydrates
19g
(6%)
Protein
16g
(32%)
Fat
34g
(52%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
0.03g
Cholesterol
74mg
(25%)
Sodium
898mg
(37%)
Potassium
683mg
(20%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
754IU
(15%)
Vitamin C
12mg
(13%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 446kcal | 22% |
| Carbohydrates | 19g | 6% |
| Protein | 16g | 32% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 74mg | 25% |
| Sodium | 898mg | 37% |
| Potassium | 683mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 754IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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