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Zuppa Toscana

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Rating: 5.0/5 (6 votes cast)

 

Zuppa Toscana

 

 

 

Zuppa Toscana

 

A delicious soup that’s full of wonderful flavors. I love Zuppa Toscana on a cold winter day, but to be honest, it’s just as delicious in the middle of summer. It has just the right seasoning and it’s hearty enough to make a satisfying meal all on its own.

 

 

 

 

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Zuppa Toscana
A traditional Zuppa Toscana is loaded with sausage, potato, and kale in a rich cream broth with the perfect seasonings. It's absolutely irresistible, you'll definitely be coming back for seconds!
Zuppa Toscana
Servings
Ingredients
  • 1 lb bulk sausage, mild
  • 1 tsp crushed red pepper flakes
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 large onion, diced
  • 1 Tbsp minced garlic
  • 5 13.5 ounce cans of chicken broth
  • 6 russet potatoes, cut into bite sized chunks
  • 1 cup heavy cream
  • 1/4 bunch fresh kale, tough ribs removed
Servings
Ingredients
  • 1 lb bulk sausage, mild
  • 1 tsp crushed red pepper flakes
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 large onion, diced
  • 1 Tbsp minced garlic
  • 5 13.5 ounce cans of chicken broth
  • 6 russet potatoes, cut into bite sized chunks
  • 1 cup heavy cream
  • 1/4 bunch fresh kale, tough ribs removed
Zuppa Toscana
Instructions
  1. In a heavy Dutch oven or soup pot, over medium-high heat, cook the sausage and red pepper flakes, crumbling the sausage as it cooks; about 10 to 15 minutes. When the sausage is browned with no pink remaining, drain and set aside.
  2. In the same pot you used for the sausage, cook the bacon over medium heat until it is crisp; about 10 minutes. Drain, leaving the bacon and a few tablespoons of the drippings in the pot. Add the onions and garlic to the bacon; cook, stirring frequently, until the onion is soft and translucent, about 5 minutes.
  3. Add the chicken broth into the pot with the bacon and onion. Over high heat, bring to a boil. Stir in the potatoes, and continue boiling until they are fork tender, about 20 minutes. Reduce heat to medium; add the heavy cream and cooked sausage, stir to combine; cook until heated through. Add the kale to the soup just before serving.
Recipe Notes

Variations:

Substitute baby spinach for the kale.

Use a hot Italian sausage and skip the red pepper flakes.

 

 

 

Zuppa Toscana, 5.0 out of 5 based on 6 ratings
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