Zuppa Toscana
User Reviews
4.6
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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
8 -10 servings
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Course
Main Course
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Cuisine
Italian
Zuppa Toscana
Description
Zuppa Toscana is a soup featuring browned Italian sausage and bacon pieces combined with a broth base flavored with sautéed onions and garlic. Thinly sliced potatoes cook in the broth until tender, providing substance and a soft texture. The inclusion of kale stirred in just before serving maintains a fresh, slightly crisp bite and adds a vibrant green hue. The creamy addition creates a rich and smooth broth that complements the salty sausage and smoky bacon. The method of cooking sausage separately then reintroducing it keeps the meat from becoming boiled and soft, preserving its crumbly texture.
The soup offers a layered flavor profile with savory, smoky, and creamy elements while presenting various textures from tender potatoes, crisp bacon, and chewy kale. It can be served as a filling main dish or alongside rustic bread for dipping. The soup thickness can be adjusted by varying the amount of potatoes, making it versatile in consistency from brothy to hearty.
Controlling the soup's thickness by the quantity of potatoes allows you to tailor it to personal preference. Using chicken broth or a quality chicken base provides a more flavorful foundation. Sautéing onions and garlic before adding broth builds depth. Adding kale later keeps it bright and prevents overcooking.
Ingredients
- 1 pound Italian sausage ground
- 1/2 /2 teaspoon crushed red pepper (more to taste)
- 6 lices Bacon cooked and cut into pieces
- 1/2 /2 onion large, diced
- 1 tablespoon garlic minced
- 8 cups chicken broth (I like better than Bouillon chicken base)
- 3-4 potato peeled and thinly sliced
- 1 cup heavy cream
- 5 cups kale coarsely chopped, spinach can be substituted
Instructions
- Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain, remove from pan, and set aside. The purpose of removing it from the pan is to not boil it in the broth.
- Add the bacon and cook until browned. Remove from pan and set aside for later.
- Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale and bacon into the soup a couple of minutes before serving.
Notes
- Adjust potato quantity to control the soup's thickness according to preference.
- Removing sausage after browning prevents it from boiling and losing texture.
- Kale can be substituted with spinach if desired.
- Using chicken broth or better-than-bouillon chicken base enhances flavor.
User Reviews
Overall Rating
4.6
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