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.

5 from 1 vote

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Course, Soup

Servings 6

Calories 650 kcal

Ingredients

  

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• 6 slices bacon sliced into bite sized pieces
• 1 lb sweet Italian Sausage
• 1 cup onion diced
• 1 teaspoon 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 ½ inch slices (about 3 cups)
• 1 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon 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 ½ and ½. It still has great body and creamy consistency.

Nutrition

Calories: 650kcalCarbohydrates: 34gProtein: 22gFat: 48gSaturated Fat: 21gCholesterol: 126mgSodium: 2281mgPotassium: 1429mgFiber: 5gSugar: 1gVitamin A: 2846IUVitamin C: 73mgCalcium: 152mgIron: 8mg

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