Zuppa Toscana Soup
This easy Zuppa Toscana Soup recipe combines mild Italian sausage, tender potatoes, bacon and kale in a delicious creamy broth. Even better than Olive Garden!
Servings: 8
Cost: $15
Ingredients
- 4 tablespoons butter
- ½ yellow onion about 1 cup
- 1 pound mild Italian sausage casings removed
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 4 medium Yukon potatoes cubed, about 4 cups
- 32 oz chicken stock
- 1 cup water
- 1 cup heavy cream
- 4 cups chopped fresh kale leaves
- ¼ bacon cooked and chopped
Instructions
- In a large Dutch oven or soup pot, melt butter, and cook onion until soft over medium heat
- Add sausage and cook until no longer pink, breaking with wooden spoon or spatula up as you go
- Stir in minced garlic, and cook until soft
- Stir in the Italian seasoning, salt, black pepper and crushed red pepper flakes
- Add the potatoes and chicken stock
- Cover, and bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes can be pierced with a fork
- Stir in heavy cream. When soup starts to simmer, add kale and cook until just wilted
- Serve with chopped bacon and grated Parmesan cheese if desired
Video
Notes
You can use fresh bacon and cook before adding sausage if desired.
Use 5 cups chicken broth or stock instead of water if you have it.
You can use baby Dutch potatoes instead of Yukon.
For more texture and creaminess, mash the potatoes lightly with a potato masher before adding cream.
Sub fresh spinach, if desired.
Nutrition
Calories: 451kcal | Carbohydrates: 20g | Protein: 14g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 678mg | Potassium: 767mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4003IU | Vitamin C: 50mg | Calcium: 140mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
