Zuppa Toscana – Classic Tuscan Soup

Zuppa Toscana – Classic Tuscan Soup

Who doesn’t love a zesty and creamy soup? This is my take on the classic Italian soup with sausage, kale and potato. An easy recipe and a family favorite served along side a nice slice of garlic bread and a simple green salad.

As a bonus, it utilizes garden potatoes and kale, and is a perfect lunch for next day.

Zuppa Toscana Classic Tuscan Soup

My take on the classic Italian sausage, kale, and potato soup. An easy recipe and a family favorite.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Soup
Servings: 6
Calories: 650kcal

Ingredients

  • 6 slices bacon sliced into bite sized pieces
  • 1 lb sweet Italian Sausage
  • 1 cup onion diced
  • 1 tsp red pepper flakes
  • 3 Tbs flour
  • 8 cups chicken broth low sodium if preferred
  • 1 bunch kale stemmed & chopped (about 3 cups packed)
  • 3 large potatoes cut into 1 inch cubes, or quartered then 1/2 inch slices (about 3 cups)
  • 1 cup heavy cream
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • In a large soup pot brown the bacon pieces over medium - to medium high heat until crispy, spoon out bacon with slotted spoon, leaving behind the bacon drippings. Set aside.
  • Add the sausage and brown until cooked, spoon out with a slotted spoon and add to the reserved bacon pieces, leaving behind 3 Tbs of bacon & sausage drippings. Refrigerate until needed.
  • Add onion and red pepper flakes to the pot with the drippings, saute until onion starts to soften but not brown.
  • Add the 2 Tbs of flour and stir, scraping the bottom of the pot and coating the sauteed onion. Continue to stir 30 seconds until the flour starts to turn a very light blond color.
  • Add the chicken broth and stir, scraping the bottom and sides of the pot.
  • Add the potatoes, then the kale, stir and turn the heat to low to medium-low, partly covered with a lid. Simmer 20 minutes. Will take less time if potatoes are sliced rather than cubed.
  • Check potatoes for doneness. Should be fork tender.
  • Add back in the sausage and bacon, then the heavy cream. Stir to combine and the cream is heated through but do not boil.
  • Season with salt and pepper to your taste.

Notes

I often lighten this up by using turkey bacon and either regular whole milk or 1/2 and 1/2. It still has great body and creamy consistency. 

Nutrition

Calories: 650kcal | Carbohydrates: 34g | Protein: 22g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 126mg | Sodium: 2281mg | Potassium: 1429mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2846IU | Vitamin C: 73mg | Calcium: 152mg | Iron: 8mg

 

 



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