Zuppa Toscana Recipe

Name: Zuppa Toscana Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving
Ingredients: 6 lices Bacon; 1 pound ground Italian sausage; 1 medium yellow onion; 4 cloves garlic; 1/4 cup dry white wine; 6 cups quality chicken broth; 4-5 yellow waxy potatoes (e.g. Yukon Gold), about 2 pounds; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; Pinch of red pepper flakes; 1 bay leaf; 6 cups packed chopped kale; 2 cups heavy cream or half and half; 2 tablespoons cornstarch mixed with 2 tablespoons water or broth

User Reviews

5.0

126 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6
Calories
594 kcal
Course
Main Course, Soup
Cuisine
Italian, American

Zuppa Toscana Recipe

Nevaeh Sloan

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Savory bacon, zesty sausage, creamy potatoes, and kale mingle to create a truly memorable soup that will warm both body and soul!

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Ingredients

Servings

6 lices Bacon , diced
1 pound ground Italian sausage (click link for our homemade Italian sausage!)
1 medium yellow onion , chopped
4 cloves garlic , minced
1/4 cup dry white wine (optional)
6 cups quality chicken broth
4-5 yellow waxy potatoes (e.g. Yukon Gold), about 2 pounds (these hold their shape better but you can use Russets if you prefer a creamier texture)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Pinch of red pepper flakes , optional for some heat
1 bay leaf
6 cups packed chopped kale (1 large bunch), thick stems removed
2 cups heavy cream or half and half
2 tablespoons cornstarch mixed with 2 tablespoons water or broth (optional if you prefer a thicker soup)

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Instructions

In a pot or Dutch oven, cook the bacon until done. Add the sausage and cook until no more pink remains. Add the onions and cook until soft and translucent, then add the garlic and cook for another minute. Drain some of the excess fat. If you're using the wine, add it and boil for 2 minutes.Add the potatoes, broth, and seasonings. Bring to a boil, reduce the heat, cover and simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork. If you prefer a thicker soup, add the cornstarch slurry and simmer another minute or two until thickened. Add the kale and simmer for another 2-3 minutes or until the kale is wilted and tender. Stir in the cream and heat through. Discard the bay leaf. Add salt and pepper to taste. If desired, you can serve your Zuppa Toscana with some freshly grated Parmesan cheese and/or some additional crumbled bacon.

Notes

For more bulk you can add a can of drained cannellini beans if desired.

Nutrition Information

Show Details

Calories 594kcal (30%) Carbohydrates 31g (10%) Protein 24g (48%) Fat 41g (63%) Saturated Fat 17g (85%) Polyunsaturated Fat 5g Monounsaturated Fat 18g Cholesterol 100mg (33%) Sodium 1097mg (46%) Potassium 1140mg (33%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2399IU (48%) Vitamin C 46mg (51%) Calcium 189mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 594 kcal

% Daily Value*

Calories	594kcal	30%
Carbohydrates	31g	10%
Protein	24g	48%
Fat	41g	63%
Saturated Fat	17g	85%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	18g	90%
Cholesterol	100mg	33%
Sodium	1097mg	46%
Potassium	1140mg	24%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	2399IU	48%
Vitamin C	46mg	51%
Calcium	189mg	19%
Iron	3mg	17%