Zuppa Toscana
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Zuppa Toscana
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This Zuppa Toscana recipe is comfort food at its best! Decadent, loaded with bold flavors, and oh so incredibly creamy. If you love the version served at the chain Italian restaurant, you will fall head over heels for this one!
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Ingredients
- 1 tablespoon olive oil
- 5 strips 5-6 ounces thick bacon, diced
- 1 pound sweet Italian sausage casings removed
- 2 large shallots chopped
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 2 pounds Russet potatoes peeled and cut into 1-inch cubes
- Salt and freshly ground pepper to taste
- 32 fl oz or 4 cups chicken broth
- 1 teaspoon red pepper flakes or to taste
- 1 bunch lancinato kale stems removed and chopped
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Optional: Cornstarch slurry 1 tablespoon cornstarch mixed with 3 tablespoons cold heavy cream.
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Instructions
- Heat the olive oil in a large Dutch Oven or heavy-bottomed pot, over medium-high heat. Add the diced bacon and cook until browned, about 5 minutes. Remove to a paper-towel lined plate to soak up the excess grease.
- Add the sausage and cook, breaking it apart with a wooden spoon, until cooked through, about 8-10 minutes. Using a slotted spoon, remove and reserve with the bacon. Drain most of the fat that has rendered in the pot, leaving only 1 or 2 tablespoons.
- Reduce the heat to medium. Add the shallots and garlic, sautéing until softened and fragrant, 2-3 minutes.
- Add the white wine to deglaze the pan, using a wooden spoon to loosen all the browned bits from the bottom of the pot. Cook until mostly evaporated.
- Add the potatoes and mix to combine. Season with salt and pepper. Then, add the chicken broth and red pepper flakes. Bring it to a boil and cook until the potatoes are fork tender, about 10-12 minutes.
- Stir in the reserved bacon and sauce, as well as the chopped kale and heavy cream. Simmer until the kale softens and the cream thickens slightly. For a thicker soup, you can add a cornstarch slurry and let it boil until the soup thickens to the desired consistency.
- Stir in the parmesan cheese.
- Taste for seasoning and adjust salt and pepper.
- Serve immediately!
Equipments used:
Notes
- Substitutions:
- Storage: Store leftovers in an airtight container, in the fridge, for up to 3-4 days.
- Freezing: Freezing is not recommended, as the texture will change considerably.
- Bacon: Turkey bacon can be used instead.
- Sweet Italian Sausage: You can use hot sausage if you'd like more heat. Or you can substitute for chicken or turkey sausage instead.
- Kale: Collard greens, swiss chard or spinach will work as well!
- Potatoes: Using cauliflower florets will make this a keto Zuppa Toscana!
- Heavy Cream: Using half and half will reduce the amount of fat in the recipe.
Nutrition Information
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Serving
1g
Calories
881kcal
(44%)
Carbohydrates
81g
(27%)
Protein
44g
(88%)
Fat
40g
(62%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
19g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
2115mg
(88%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 881 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 881kcal | 44% |
| Carbohydrates | 81g | 27% |
| Protein | 44g | 88% |
| Fat | 40g | 62% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 19g | 112% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 2115mg | 88% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
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