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Zuppa Toscana

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8
Calories: 881 kcal
Course: Soup
Cuisine: American

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.

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Reduce the heat to medium. Add the shallots and garlic, sautéing until softened and fragrant, 2-3 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Stir in the parmesan cheese.
  8. Taste for seasoning and adjust salt and pepper.
  9. Serve immediately!

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

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

% 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.