Zuppa Toscana
User Reviews
5
Zuppa Toscana
Description
Zuppa Toscana begins by rendering diced bacon until crisp, then cooking hot Italian sausage with onion to build a savory meat base. Garlic is added briefly to release aroma, then thinly sliced russet potatoes and chicken broth join the pot to simmer until tender. Salt and pepper season the broth, balancing flavors.
After the potatoes soften, heavy cream and torn kale are stirred in, cooking until the kale wilts and the soup reaches a creamy consistency. The reserved bacon is added back on top along with chopped parsley for garnish. The soup combines creamy, smoky, and slightly peppery elements with textured layers from the varied meats, tender potatoes, and hearty greens.
This soup suits a warming meal on cooler days and can be served as a main or starter. Its richness comes from the cream and meats while the kale provides balance with earthiness and color. Fresh parsley adds brightness to each bowl.
Ingredients
- 4 lices Bacon diced
- 1 pound Italian sausage casings removed, hot
- 1/2 cup onion diced
- 2 1/2 teaspoons garlic minced
- 3/4 pound russet potato thinly sliced
- 6 cups chicken broth
- salt to taste
- black pepper to taste
- 1 cup heavy cream
- 1 bunch kale stems removed, leaves torn into 1 inch pieces
- 2 tablespoons parsley chopped
Instructions
- Place the bacon in a large pot over medium high heat. Cook, stirring occasionally, until bacon is browned and crispy, about 4-5 minutes.
- Remove the bacon from the pot and reserve for later use. Drain most of the grease from the pan, leaving about 2 teaspoons in the pot.
- Add the sausage to the pot and cook, breaking up the meat with a spoon, until the sausage is browned, about 4-5 minutes. Add the onion and cook for another 3-4 minutes.
- Add the garlic and cook for 30 seconds. Drain off any excess grease.
- Add the potatoes, chicken broth, and salt and pepper to the pot. Bring to a simmer.
- Cook for 15-20 minutes until potatoes are tender. Stir in the cream and kale. Cook for another 4-5 minutes until kale is wilted.
- Top the soup with reserved bacon and chopped parsley, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 118mg | 39% |
| Sodium | 665mg | 28% |
| Potassium | 797mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2804IU | 56% |
| Vitamin C | 48mg | 53% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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