Zuppa Toscana
User Reviews
5
Zuppa Toscana
Description
This classic soup begins by browning Italian sausage and crispy bacon, then cooking onions and garlic in the rendered fat along with flour to create a light thickener. Chicken broth is added while scraping browned bits from the pot to build depth. Diced russet potatoes simmer until tender, followed by the addition of cooked meats and seasoning to develop rich flavor. Chopped kale and room temperature heavy cream complete the soup, adding color, texture, and a creamy mouthfeel without boiling to prevent curdling.
The balance of smoky bacon, mildly spiced sausage, soft potatoes, and slightly bitter kale creates a complex texture and flavor profile. Parmesan cheese and fresh parsley garnish intensify savory notes, while accompanying crusty bread including baguettes, garlic bread, or breadsticks complement the hearty soup. Variations allow the use of spicy sausage or different greens depending on preference.
Deglazing with broth and using flour to create body are important techniques for achieving a flavorful base. Room temperature cream stirred in gently preserves smooth texture. Vegetables should be diced uniformly to cook evenly. Substitutions such as pancetta or lower-fat dairy products adapt the recipe to different tastes and diets.
For continued freshness, kale can be swapped with spinach added near the end; potatoes can be replaced with cauliflower for a low-carb option. The soup can also be made dairy-free by substituting coconut milk for cream.
Ingredients
- 1 lb. Italian sausage sweet or spicy, casings removed
- 4 lices Bacon thick-cut, chopped
- 2 russet potato large, peeled and diced into ½-inch pieces
- 1 onion large, chopped
- 2 cloves garlic minced
- 2 tablespoons flour
- 2 cups kale chopped
- 8 cups chicken broth
- 1 cup heavy cream at room temperature
- salt to taste
- black pepper to taste
- parmesan for serving; Parmesan grated; parsley chopped; bread options
- parsley
- baguette
- garlic bread
- breadsticks
Instructions
- Brown sausage in a large Dutch oven over medium-high heat until no longer pink. Use a slotted spoon to remove the cooked sausage to a paper towel-lined plate.
- In the same pot, cook bacon until crisp. Remove to the plate with the sausage.
- Drain off almost all of the grease, leaving about 1 tablespoon in the pot. Add onions and cook over medium-high heat just until soft (about 5 minutes). Stir in garlic and cook for 1 more minute. Sprinkle flour over top, and cook and stir for 1 minute. Gradually stir in the chicken broth, scraping the browned bits from the bottom of the pot (there’s so much flavor there!). Add potatoes and bring to a boil. Gently boil for about 10-15 minutes, or until potatoes are tender.
- Reduce heat to low. Stir in cooked sausage and bacon. Season with salt and pepper, to taste. Simmer for 10 more minutes. Add kale and cream. Cook and stir for about 5 more minutes, or until kale is wilted. Do not boil. Ladle into individual bowls, garnish with Parmesan or parsley, and serve!
Notes
- When adding the broth, deglaze the pot by scraping browned bits to build flavor.
- Allow heavy cream to reach room temperature before stirring in, preventing curdling.
- Don't boil the soup after adding cream to maintain smoothness.
- Use spicy Italian sausage or add crushed red pepper flakes for heat if desired.
- Cut potatoes into uniform pieces for even cooking.
- Substitute half-and-half for cream for a lighter broth, though richness decreases.
- Use spinach instead of kale for a quicker wilted green added at the end.
- Replace potatoes with cauliflower florets for a low-carb version.
- Swap pancetta for bacon to alter flavor.
- Use canned full-fat coconut milk instead of cream for a dairy-free soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 300kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 943mg | 39% |
| Potassium | 476mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1412IU | 28% |
| Vitamin C | 28mg | 31% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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