Zuppa Toscana Soup Recipe
User Reviews
5
Zuppa Toscana Soup Recipe
Description
Zuppa Toscana Soup Recipe is a robust dish combining Italian sausage browned and cooked with diced onion, celery, carrots, and minced garlic. Flour is added to form a roux that thickens the broth. Soaked cannellini beans and chicken stock simmer until the beans soften over approximately 45 minutes. Sliced russet potatoes added later cook until tender.
Before serving, chopped kale and crisp bacon are stirred in along with heavy cream, seasoning the soup with salt and freshly cracked black pepper. Parmigiano Reggiano cheese garnishes the bowls, enhancing the soup's savory depth. The result is a creamy, textured soup with tender chunks of potato and beans accompanied by hearty sausage and bright kale.
This recipe lends itself well to meal prep, with the kale best added just before serving to maintain its vibrant texture. The soup stores well refrigerated for up to five days and freezes for three months, making it practical for advance cooking. Reheating is gentle and maintains the soup's rich character.
Ingredients
- 1 pound cannellini beans
- 2 pounds Italian sausage mild, loose
- 1 yellow onion peeled small diced
- 3 celery small diced stalks
- 2 carrot peeled, small diced
- 5 cloves garlic finely minced
- ¼ cup all-purpose flour
- 96 ounces chicken stock
- 2 Parmesan Cheese rinds
- 3 russet potato medium sized, sliced
- 8 Bacon strips, chopped, crisp, cooked
- 1 kale head, roughly chopped
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- 1 1/2 cups heavy whipping cream
- Parmigiano Reggiano cheese grated, 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
- Soak dried cannellini beans overnight or use canned beans drained for convenience.
- Keep kale separate until serving to avoid wilting and preserve freshness.
- Store chilled soup covered in the refrigerator up to 5 days or freeze for up to 3 months.
- Reheat gently on low heat to maintain creaminess and avoid curdling.
- Bacon fat can be rendered first, but cooking sausage directly in the pot avoids excess grease.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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