Zuppa Toscana
User Reviews
5.0
18 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
6
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Calories
456 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
Italian, Italian-American Fussion
Zuppa Toscana
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Made famous in the states by Olive Garden, our Zuppa Toscana recipe is based off that rich and creamy version! A delicious broth based soup loaded with Italian sausage, bacon, potatoes, kale, and finished with shaved Parmesan and crushed red pepper flakes. It's a hearty soup that never disappoints!
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Ingredients
- 2 teaspoons olive oil
- 4 slices bacon, chopped
- 3 sweet Italian sausages, casings removed (about .65 pounds)
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 1 pound waxy potatoes, cubed into bite sized pieces
- 2 garlic cloves, minced
- 1 1/2 teaspoons crushed red pepper flakes
- 2 teaspoons minced thyme leaves
- 2 tablespoons all purpose flour
- 2 1/2 cups unsalted chicken stock
- 1 1/2 cups whole milk
- 3 cups torn and packed kale leaves with ribs removed (about 2 large leaves)
- 2 ounces Shaved parmesan
- salt and black pepper to taste
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Instructions
- Pour oil into a Dutch oven set over medium heat. Add bacon and cook until crisp. Using a slotted spoon drain bacon onto paper towels and set aside.
- Add the sausage to the bacon grease and cook, breaking up into bite sized pieces with a wooden spoon, until browned.
- Transfer sausage to a bowl using a slotted spoon.
- Remove all but 3 tablespoons drippings to dutch oven and place back over medium heat. Add onion, celery and carrot. Sauté vegetables for about 3 to 4 minutes. Season with salt and pepper.
- Add potatoes, garlic, 1/4 teaspoon crushed red pepper flakes and thyme. Sauté until the garlic is fragrant, about 1 minute.
- Sprinkle flour over the vegetables and cook, stirring constantly, until the flour is evenly distributed and begins to brown on the bottom of the pot, 3 to 4 minutes.
- Stir stock into pot, scraping up any browned bits on the bottom. Season with salt and pepper.
- Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally until the potatoes are just tender, about 15 minutes.
- Stir milk, kale and sausage to the pot until evenly distributed. Cook gently, stirring occasionally, until the kale is softened and the soup is heated through about 5 minutes. Season with salt and pepper as needed and stir.
- Serve immediately in bowls garnished with shaved parmesan, crumbled bacon and crushed red pepper flakes.
Notes
- **Recipe makes about 2 quarts (about 1 1/3 cups per serving)**
- To Reheat
- Cool soup and transfer to airtight containers. Store containers of soup in the refrigerator for up to 3 days. When ready to reheat, transfer soup to a pot and simmer over medium to medium-low heat and simmer until just heated through. Adjust seasonings as needed and serve.
- To Freeze
- Since dairy tends to separate once frozen and thawed, we recommend leaving out the milk and kale leaves when freezing the soup. Transfer cooled soup to a freezer friendly, airtight container and freeze for up to 3 months.
- When ready to use, transfer soup to refrigerator and thaw overnight. Then pour soup into a pot and simmer over medium to medium-low heat until heated through. Once soup is simmering, stir in milk and kale leaves and simmer for an additional 5 minutes. Adjust seasonings as needed and serve.
Nutrition Information
Show Details
Calories
456kcal
(23%)
Carbohydrates
26g
(9%)
Protein
21g
(42%)
Fat
30g
(46%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
748mg
(31%)
Potassium
909mg
(26%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
5408IU
(108%)
Vitamin C
60mg
(67%)
Calcium
269mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 26g | 9% |
| Protein | 21g | 42% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 748mg | 31% |
| Potassium | 909mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5408IU | 108% |
| Vitamin C | 60mg | 67% |
| Calcium | 269mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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