Zuppa Toscana Recipe
User Reviews
5
Zuppa Toscana Recipe
Description
This Zuppa Toscana recipe begins by rendering crispy bacon and browning Italian sausage, which bring smoky and savory depth. Onions and garlic sautéed in olive oil add aromatic layers. Potatoes are added to simmer in a broth made from chicken stock and water, softening while retaining shape. Kale is stirred in towards the end for a tender green component, and heavy cream finishes the soup with smooth richness.
The resulting soup balances salty, creamy, and earthy flavors with a mix of tender sausage, crisp bacon, soft potatoes, and slightly chewy kale. It works well as a main course in colder months or as a filling starter.
The recipe allows variation in sausage spiciness according to preference. Leftovers store well refrigerated for up to five days or can be frozen for three weeks with proper space for expansion. Gentle reheating helps maintain texture and flavor.
Ingredients
- 1/2 pound Bacon about 8 slices, chopped
- 1 pound Italian sausage casings removed (spicy, sweet, or a mix of both)
- 1 Tablespoon olive oil
- 1 yellow onion chopped, medium
- 3 garlic minced, cloves
- 1 1/2 pounds russet potato 3 large or 4 medium, sliced in half, then into 1/4-inch slices with peels on
- 4 cups chicken broth
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 cups kale stems removed and leaves chopped, fresh
- 1 cup heavy cream
- Parmesan Cheese freshly grated
Instructions
Stovetop Method
- In a large stock pot or dutch oven, cook the bacon over medium heat until crispy. Remove from the pan to a plate lined with paper towel and drain the bacon fat.
- Add the sausage to the pan and cook until browned. Remove to the plate along with the bacon, then wipe out the dutch oven and add the olive oil.
- When the oil is hot, add the chopped onion and cook until soft, about 3-5 minutes. Add the garlic and cook while stirring, for another 30 seconds to 1 minute, until fragrant. Add the drained bacon and sausage back into the dutch oven with the onion & garlic.
- Add the potatoes, chicken broth, water, salt and pepper to the dutch oven or stock pot and bring to a boil. Reduce heat to medium-low and cook for 10-15 minutes until the potatoes are almost tender.
- Add the kale and simmer for another 5-10 minutes, until the potatoes are soft but not falling apart and the kale is tender. Stir in the cream and heat through, then ladle into bowls and serve with freshly grated Parmesan sprinkled over the top.
Crock Pot Method
- In a medium pan, cook the bacon over medium heat until crispy. Remove from the pan to the slow cooker with a slotted spoon and drain the bacon fat. Add the sausage to the pan and cook until browned. Remove to the slow cooker along with the bacon.
- Wipe out the pan and add the olive oil. When the oil is hot, add the chopped onion and cook until soft, about 3-5 minutes. Add the garlic and cook while stirring, for another 30 seconds to 1 minute, until fragrant. Add to the crockpot along with the bacon and sausage.
- Add the potatoes, chicken broth, water, salt and pepper to the crockpot and cook on low for 5-6 hours or on high for 3-4 hours until potatoes are tender.
- Add the kale and cream and cook for another 30 minutes until heated through. Ladle into bowls and serve with freshly grated Parmesan sprinkled over the top.
Notes
- Use a mixture of mild and spicy Italian sausages to tailor the heat level to your taste.
- Refrigerate leftover soup in an airtight container for up to 5 days and reheat individual servings in short intervals to preserve texture.
- Freeze cooled soup in a container with space for expansion and thaw in the fridge before reheating.
- Stir the soup after reheating if ingredients separate to restore consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 107mg | 36% |
| Sodium | 2264mg | 94% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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