Zuppa Toscana
User Reviews
5
Zuppa Toscana
Description
Zuppa Toscana begins by browning Italian sausage and crisping diced bacon to develop savory flavor bases. Onions and garlic are sautéed to add aroma, and optionally, white wine is reduced to concentrate flavor. Chicken broth combined with bouillon cube, salt, pepper, fennel, and chili flakes creates a seasoned cooking liquid for thinly sliced russet potatoes, which cook until tender. The finish includes stirring in heavy cream or half-and-half along with kale, sausage, and bacon, resulting in a creamy and textured soup. This soup melds the sweetness of cooked potatoes with the hearty meat components and the slightly bitter kale. The optional addition of cornstarch mixed with cream thickens the broth for a richer mouthfeel. Parmesan cheese garnish adds a subtle salty finish.
Zuppa Toscana is a substantial soup that works well as a warming meal on its own or served with bread or salad. It provides a blend of textures from tender potatoes, crisped bacon, and leafy kale in a smooth creamy broth. Adjusting chili flakes controls heat level, while using substitutions like cauliflower instead of potatoes can modify carb content. Different sausages or pancetta can alter the flavor profile slightly.
Cuts of potatoes should be even for uniform cooking. The soup can be thickened by mixing cornstarch with cream before adding, stirring until thickened. Leftovers reheat well and the soup benefits from resting to meld flavors further.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed, mild
- 4 oz Bacon diced
- 1 onion large, chopped
- 6 cloves garlic minced
- ½ cup white wine optional, dry
- 1 ½ quarts chicken broth low-sodium
- 5 russet potato scrubbed, rinsed and sliced into ¼-inch slices
- 1 cube beef bouillon crushed
- ½ teaspoon salt
- ¼ teaspoon black pepper cracked
- 1 teaspoon fennel ground
- 1 teaspoon red chili flakes optional — adjust to your taste
- 1 ½ cups half and half or heavy/thickened cream
- 3 cups kale hard stems removed, substitute with baby spinach leaves or Swiss chard, chopped
- 1 tablespoon Parmesan Cheese fresh shredded, for serving
- 1 tablespoon cornstarch optional for thicker soup - SEE NOTES
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
- Substitute cauliflower for potatoes to reduce carbohydrates while maintaining texture.
- Ensure potatoes are sliced into even pieces for consistent cooking.
- Chicken, turkey, or beef sausage can replace Italian sausage according to preference.
- Pancetta is a suitable alternative to bacon if desired.
- For a thicker soup, whisk cornstarch into cream before adding and stir until the soup thickens.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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