Soups & Stewsculinaryhill
Zuppa Toscana
Zuppa Toscana (Tuscan soup) comes together in one pot with straightforward steps and familiar ingredients. Browning the sausage and bacon first builds flavor, while the potatoes and cream create a naturally thick, comforting broth.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 5 min🔥 Cook: 35 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
In a Dutch Oven or large stock pot over medium-high heat, cook ground Italian sausage, bacon, and onion until browned, stirring occasionally, about ⏱️ 7-10 minutes. Drain well.
ground Italian sausage (see note 1)1 pound
2
Add garlic and cook until fragrant, about ⏱️ 30 seconds. Add broth and the bay leaf, scraping the bottom of the pot to pull up any browned bits. Bring to a boil. Add the potatoes and simmer until tender, about ⏱️ 10 minutes. Skim off fat as needed.
bay leaf1
3
Stir in kale and heavy cream and continue to cook 2 to ⏱️ 3 minutes more (do not boil). Discard bay leaf. Add red chili flakes (if using) and season to taste with salt and freshly ground black pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Serve topped with freshly grated Parmesan cheese.
chopped kale2 cupsheavy cream1 cupbay leaf1salt and freshly ground black pepper
Nutrition Facts
calories
651 kcal
fat Content
50 g
serving Size
1 cup
fiber Content
2 g
sugar Content
3 g
sodium Content
909 mg
protein Content
25 g
trans Fat Content
0.2 g
cholesterol Content
123 mg
carbohydrate Content
27 g
saturated Fat Content
21 g
unsaturated Fat Content
25 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...