Description
Zuppa Toscana is a hearty Italian-American soup featuring spicy sausage, potatoes, and kale in a creamy broth, perfect for a comforting meal.
Ingredients
Bacon:
4 slices chopped;
Hot Italian Sausage:
1 pound, casings removed;
Yellow Onion:
1 medium, diced;
Garlic:
3 cloves, minced;
Chicken Broth:
4 cups;
Water:
3 cups;
Russet Potatoes:
4 medium, sliced into ¼-inch thick half-moons;
Kale:
2 cups chopped, stems removed;
Heavy Cream:
1 cup;
Salt and Pepper:
to taste;
Crushed Red Pepper Flakes:
optional
Instructions
- Cook Bacon: In a large Dutch oven or soup pot, cook bacon over medium heat until crispy. Remove and set aside.
- Cook Sausage: Add sausage to the pot, cook until browned, breaking it into crumbles. Add onion and cook until soft. Stir in garlic.
- Add Broth and Potatoes: Pour in chicken broth and water, scraping the bottom. Add potatoes, bring to a boil, then simmer until tender.
- Finish Soup: Stir in kale until wilted. Lower heat, add cream, warm through. Season with salt, pepper, and red pepper flakes. Serve hot, garnished with bacon.
Notes
- You can use spinach instead of kale.
- For a dairy-free option, use coconut cream.
- Adjust spice level by choosing mild sausage and omitting red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1½ cups
- Calories: 410
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 70 mg
