Description
This Zuppa Toscana is a hearty and flavorful Italian-inspired soup! Sausage, bacon, potatoes, and kale simmer in a creamy broth for a comforting and satisfying meal. It’s a classic recipe that’s easy to make and perfect for a chilly evening.
Ingredients
Units
Scale
- 8 slices thick-cut bacon, chopped
- 1 1/2 pounds sweet Italian sausage, casing removed and crumbled
- 1 small yellow onion, diced
- 4 medium carrots, peeled and sliced
- 4 celery stalks, chopped
- 1 teaspoon kosher salt
- 3 cloves garlic, minced
- 5 medium waxy potatoes, cubed
- 1 (15-ounce) can kidney beans or white beans, rinsed and drained (optional)
- 8 cups chicken stock (or vegetable broth)
- 3 cups chopped Tuscan kale, packed
- 1/2 cup heavy cream (optional)
Instructions
- Cook Bacon and Sausage: Heat a large pot over medium-high heat. Sauté bacon until browned. Remove bacon and set aside. Add sausage to the pot and brown. Remove sausage and set aside.
- Sauté Vegetables: Add onions, carrots, and celery to the pot. Season with salt and sauté until onions are translucent. Add garlic and sauté until fragrant.
- Simmer Soup: Add potatoes, beans (if using), chicken stock, and cooked sausage to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add Kale: Stir in kale and simmer for 10 minutes more.
- Finish and Serve: Remove from heat. Stir in cooked bacon and heavy cream (if using). Serve hot with crusty bread.
Notes
- You can use any type of sausage you like, but sweet Italian sausage is traditional for Zuppa Toscana.
- If you don’t have Tuscan kale, you can substitute with another type of kale or spinach.
- For a thicker soup, you can mash some of the potatoes before adding the kale.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg