Zuppa Toscana
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 (1.5 cups each)
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Calories
29981 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Zuppa Toscana
Description
This Zuppa Toscana recipe begins by cooking Italian sausage in a large pot to render its fat and build flavor. Yellow onions and garlic are added and sautéed until softened. The browned bits on the pot's bottom enhance the soup's taste.
Drained great northern beans, smoked paprika, chicken broth, water, and half and half are added to form the soup base. The potatoes are peeled and thinly sliced, then cooked in the soup along with chopped kale, which wilts down substantially. The soup simmers until potatoes are tender and flavors meld.
The broth is creamy but delicate, balanced with smoky notes from paprika and optional heat from red pepper flakes. The sausage adds savory richness and texture contrasts with tender beans and hearty kale, making this a filling dish suited for colder weather or as a satisfying meal.
Tips include using a quality broth base and tempering the half and half separately by gently heating to avoid curdling when adding it to the soup. This ensures a smooth, creamy texture without separation.
Ingredients
- 1/2 lb. Italian sausage $1.75, hot or mild
- 1 yellow onion $0.32
- 2 cloves garlic $0.16
- 1 oz. can great northern beans $0.49
- 1/2 tsp smoked paprika $0.05
- 3 cups chicken broth $0.39
- 1 cup water $0.00
- 2 cups half and half $1.49
- 1 lb. potato $1.29, red
- 1/2 lb. kale $1.50, chopped
- 1 pinch red pepper flakes $0.02, optional
- black pepper $0.05, freshly cracked, optional
Instructions
- Add the sausage to a large soup pot and sauté over medium heat, breaking it up into small pieces as it cooks. The sausage should contain enough fat to keep it from sticking, if not add a touch of olive oil. It's okay if a small amount browns on the bottom of the pot.
- While the sausage is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot and sauté until the onions are softened. The moisture from the onions should help dissolve any browned bits of sausage off the bottom of the pot.
- Drain and rinse the can of beans. Add the beans, smoked paprika, chicken broth, one cup water, and half and half to the pot. Place a lid on the pot and let it come up to a simmer over medium heat.
- While the pot is heating, cut each potato into quarters lengthwise, then slice across into thin, 1/8-inch thick slices. Add the potatoes to the pot along with the pre-chopped kale. The kale will fill the pot when it's first added, but the heat from the liquid will wilt it within a few minutes. Stir it occasionally to help the wilting process.
- Let the pot simmer over medium heat for about 15 minutes, or until the potatoes are tender. Season with red pepper flakes and freshly cracked black pepper if desired.
Notes
- Use Better Than Bouillon or similar soup base to make flavorful broth if preferred.
- Temper the half and half by heating it gently until small bubbles form before adding to soup to prevent curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1.5 cups each)
Amount Per Serving
Calories 29981 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 299.81kcal | 15% |
| Carbohydrates | 27.85g | 9% |
| Protein | 13.89g | 28% |
| Fat | 15.56g | 24% |
| Sodium | 723.19mg | 30% |
| Fiber | 5.15g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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