Zuppa Toscana Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
594 kcal
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Course
Main Course, Soup
Zuppa Toscana Recipe
Description
Zuppa Toscana Recipe brings together diced bacon and Italian sausage cooked until browned, providing a flavorful base enriched with onions and garlic. The broth is seasoned with herbs like oregano, thyme, and bay leaf, imparting subtle earthiness. Potatoes are simmered until tender, offering a soft texture that complements the slight chew of kale added at the end, which wilts gently without losing color.
The soup is finished with heavy cream stirred through for a creamy consistency, with an optional cornstarch slurry to thicken if desired. This results in a balanced mix of smoky meat, fresh vegetables, and a rich broth. Red pepper flakes can be included for a mild heat.
Zuppa Toscana is served hot, ideal as a main meal or alongside bread. It can be garnished with grated Parmesan cheese or additional crumbled bacon for extra flavor layers.
Adding a can of drained cannellini beans is suggested to increase bulk if preferred. The recipe steps walk through building flavors progressively to ensure a complex and comforting soup experience.
Ingredients
- 6 lices Bacon , diced
- 1 pound Italian sausage click link for our homemade Italian sausage!, ground
- 1 yellow onion chopped, medium
- 4 cloves garlic , minced
- 1/4 cup white wine optional, dry
- 6 cups chicken broth quality
- 4-5 potato these hold their shape better but you can use Russets if you prefer a creamier texture, yellow waxy, e.g. Yukon Gold, about 2 pounds
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon oregano dried
- 1/4 teaspoon thyme dried
- red pepper flakes optional for some heat, pinch
- 1 bay leaf
- 6 cups kale 1 large bunch), thick stems removed, packed, chopped
- 2 cups heavy cream or half and half
- 2 tablespoons corn starch optional if you prefer a thicker soup, mixed with 2 tablespoons water or broth
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
- Add drained cannellini beans to the soup to increase volume and add protein.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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