Zuppa Toscana Soup Recipe
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5.0
177 reviews
Excellent
Zuppa Toscana Soup Recipe
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This amazing Zuppa Toscana soup recipe includes Italian sausage, kale, cannellini beans, and potatoes to make the perfect meal.
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Ingredients
- 1 pound cannellini beans
- 2 pounds loose mild Italian sausage
- 1 peeled small diced yellow onion
- 3 small diced stalks of celery
- 2 peeled small diced carrots
- 5 cloves of finely minced garlic
- ¼ cup all purpose flour
- 96 ounces chicken stock
- 2 parmesan cheese rinds
- 3 medium-sized sliced russet potatoes
- 8 strips of chopped crisp cooked bacon
- 1 head roughly chopped kale
- coarse salt and fresh cracked pepper to taste
- 1 1/2 cups heavy whipping cream
- grated Parmigiano Reggiano cheese for garnish
Instructions
- Add the beans to a large container and cover them completely in water by about 6" inches. Let them sit overnight and then drain. Set them aside.
- Next, add the sausage to a large pot over medium-high heat and cook until browned and cooked through, which takes about 5 to 7 minutes. Set aside.
- Add the onions, celery, carrots, and garlic to the pot and sweat the vegetables for 6 to 8 minutes over medium-low heat.
- Stir in the flour until combined to make a roux, and then add back in the sausage, the beans, chicken stock, and cheese rinds, and cook over low heat until the beans are tender, which takes about 45 minutes.
- Next, add in the potatoes and cook for 10-12 minutes or until tender.
- Finish by adding in the bacon, kale, heavy cream, salt, and pepper and then serve.
Notes
- Make-Ahead: If you keep the kale separate until it is ready to be served, you can make this soup for up to two days before for freshness.
- How to Store: This soup recipe will hold well in the refrigerator, covered up for up to 5 days. It will also freeze well covered for up to 3 months. Thaw it in the refrigerator for one day before reheating.
- How to Reheat: Add the desired amount of soup to a medium-sized sauce pot and heat over low heat until hot.
- A quicker way to soften dried beans would be to bring water to a boil, pour it over them, and let them sit for 1 hour.
- Substitute the dried beans with four cans of drained beans.
- When thickening the soup, you’re not looking for something resembling alfredo sauce, but you want somebody to this Zuppa Toscana soup recipe.
- Some other recipes call to render the bacon fat first, and you can do that, but if you did that and then cooked the sausage, you would have a pot of grease.
- You can also serve the kale into the individual bowls as you serve them one by one so that it does not wilt.
Nutrition Information
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Calories
352kcal
(18%)
Carbohydrates
17g
(6%)
Protein
15g
(30%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Cholesterol
55mg
(18%)
Sodium
746mg
(31%)
Potassium
586mg
(17%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1673IU
(33%)
Vitamin C
10mg
(11%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 55mg | 18% |
| Sodium | 746mg | 31% |
| Potassium | 586mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1673IU | 33% |
| Vitamin C | 10mg | 11% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
177 reviews
Excellent
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