Zuppa Toscana
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5.0
114 reviews
Excellent
Zuppa Toscana
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Creamy Zuppa Toscana recipe, full of crumbled sausage, crispy bacon and tender potatoes in a creamy broth! Make this Olive Garden Soup right at home. Low carb option included!
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Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage casings removed
- 4 oz diced bacon
- 1 onion large, chopped
- 6 cloves garlic minced
- ½ cup dry white wine optional
- 1 ½ quarts low-sodium chicken broth
- 5 Russet potatoes scrubbed, rinsed and sliced into ¼-inch slices
- 1 cube beef bouillon crushed
- ½ teaspoon salt
- ¼ teaspoon cracked pepper
- 1 teaspoon ground fennel
- 1 teaspoon red chili flakes optional — adjust to your taste
- 1 ½ cups half and half or heavy/thickened cream
- 3 cups chopped kale hard stems removed, substitute with baby spinach leaves or Swiss chard
- 1 tablespoon Parmesan Cheese fresh shredded, for serving
- 1 tablespoon cornstarch optional for thicker soup - SEE NOTES
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Instructions
- Fry the sausage in a heavy based pot or Dutch oven over medium-high heat while breaking up the meat with the end of your wooden spoon. When browned, and cooked through (about 10 minutes), drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage meat to a plate.
- Cook the bacon in the same pot/Dutch oven over medium heat until crispy (about 10 minutes). Drain, leaving about 2 teaspoons of drippings in the pot. Transfer cooked bacon to the plate with the sausage meat.
- Sauté onions in the pot and cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
- OPTIONAL: Add the wine and let reduce to half (about 2 minutes).
- Increase heat to high, pour in the chicken broth and bring to a boil. Season broth with crushed bouillon, salt, pepper, fennel and chili flakes. Add the potatoes and boil until fork tender (about 10 minutes).
- Reduce heat to medium. Stir in the heavy cream, cooked sausage, bacon and kale. Let simmer for 2 minutes, until kale leaves have softened.
Notes
- *For low carb option, replace potatoes with 1 head of cauliflower, chopped.
- Cut potatoes into even pieces to ensure even cooking.
- Chicken, turkey or beef sausages can be used.
- Pancetta can be used instead of bacon.
- For a thicker soup, mix cornstarch together with 2 tablespoons of cream. Mix well until free from lumps and add it in along with the cream. Give it a good stir while the soup is boiling until thickened. Then add in the cooked sausage, bacon and kale. Continue on with the recipe.
Nutrition Information
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Calories
574kcal
(29%)
Carbohydrates
43g
(14%)
Protein
26g
(52%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Cholesterol
68mg
(23%)
Sodium
1.263mg
(0%)
Potassium
1.239mg
(0%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1.217IU
(0%)
Vitamin C
25mg
(28%)
Calcium
100mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6- 8 serves
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 43g | 14% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 68mg | 23% |
| Sodium | 1.263mg | 0% |
| Potassium | 1.239mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1.217IU | 0% |
| Vitamin C | 25mg | 28% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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