Breakfast & Brunchclosetcooking
Zuppa Toscana
An easy and tasty soup with Italian sausage, bacon, potatoes and kale!
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- saucepan
- wooden spoon
📝 Preparation Steps
1
Cook the bacon in a large saucepan before setting it aside on paper towels to drain while reserving the bacon grease in the pan.
2
Cook the sausage in the same pan, breaking it apart into bite sized pieces as it cooks, before setting aside.
3
Add the onions, carrot and celery and cook over medium-high heat until tender, about ⏱️ 7-10 minutes.
onion, diced1 cupcarrot, diced1 cupcelery, diced1 cup
4
Add the ground fennel seeds, red pepper flakes and garlic and cook until fragrant, about a minute.
garlic, chopped4 cloves
5
Add the broth and deglaze the the pan by scraping up the brown bits from the bottom of the pan with a wooden spoon as the broth sizzles.
6
Add the sausage and potatoes, bring to a boil, reduce the heat to get a simmer and cook until the potatoes are tender, about ⏱️ 10-15 minutes.
7
Add the kale, zucchini, parmesan and cream and cook until the zucchini and kale are tender and the cheese has melted into the soup, about ⏱️ 5 minutes.
kale, shredded4 cupszucchini, cut into bite sized pieces1 pound
8
Mix in the lemon juice and parsley and enjoy topped with the crumbled bacon!
lemon juice1 tablespoonparsley, chopped2 tablespoons
Nutrition Facts
calories
Calories 494
fat Content
Fat 35g
fiber Content
Fiber 3g
sugar Content
Sugars 7g
sodium Content
Sodium 903mg
protein Content
Protein 19g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 85mg
carbohydrate Content
Carbs 24g
saturated Fat Content
Saturated 13g
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