Zuppa Toscana Soup
User Reviews
5
Zuppa Toscana Soup
Description
The Zuppa Toscana Soup combines cooked bacon and spicy Italian sausage with sautéed onions and garlic, layered over tender chunks of Yukon gold potatoes simmered in chicken broth seasoned with Italian herbs. Fresh kale is added near the end to retain its texture and color, and heavy cream brings a smooth, rich consistency to the broth.
This soup balances hearty elements like meat and potatoes with the slight bitterness and chew of kale. The bacon adds smoky crunch, while the creamy broth softens the flavors into a comforting whole. The cooking method involves sautéing meats and aromatics, simmering the broth with potatoes and herbs, and then briefly cooking the greens.
Zuppa Toscana is well suited for serving as a dinner starter or main, complemented by crusty bread or a simple side salad. It stores well, with leftovers lasting several days refrigerated or months frozen, allowing for flexible meal planning.
Roughly chopped kale is used from 4 to 5 large stems or about half a bunch. Leftover soup keeps refrigerated for 4 to 5 days or frozen for up to 3 months.
Ingredients
- 6 pieces Bacon chopped
- 1 pound Italian sausage spicy ground
- 5 garlic minced, cloves
- 1 yellow onion diced, medium
- 1 ½ pounds potato cut into 1-inch pieces, Yukon gold variety
- 1 teaspoon Italian seasoning
- 6 cups chicken broth low-sodium
- 4 cups kale roughly chopped
- 1 cup heavy whipping cream
Instructions
- Cook the bacon. In a large pot over medium heat, add the bacon and sauté until browned, about 5 minutes. Remove the bacon to a paper-towel lined plate and spoon out excess oil, leaving about one tablespoon in the pot to cook the sausage and add flavor.
- Cook the onions. Add the onions to the pot, turn the heat to medium-high, and sauté for 3 to 4 minutes, until softened. Then, add the garlic and sauté for another 30 seconds.
- Cook the sausage. Add the sausage, breaking it up with your spatula and sauté until cooked through, about 5 minutes.
- Add the potatoes and broth. Add the potatoes, Italian seasoning and chicken broth, and bring it to a boil. Then, reduce the heat to medium-low and let it simmer uncovered for 10 minutes, until the potatoes are fork tender.
- Add the kale, bacon and cream. Once the potatoes are done, add the chopped kale, bacon, and heavy cream. Give everything a stir and let it simmer for another 5 minutes.
- Garnish and serve. Ladle the soup into bowls and garnish with ground black pepper before serving.
Notes
- Store leftover soup in the refrigerator for up to 5 days or freeze for up to 3 months.
- Use roughly chopped kale from 4 to 5 large stems, about half a bunch, for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Calories | 626kcal | 31% |
| Carbohydrates | 27g | 9% |
| Protein | 22g | 44% |
| Fat | 48g | 74% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 117mg | 39% |
| Sodium | 793mg | 33% |
| Potassium | 1022mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1643IU | 33% |
| Vitamin C | 36mg | 40% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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