Zuppa Toscana Recipe

Name: Zuppa Toscana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Mild Italian Sausage (I Used Chicken Because It's Leaner); 1 teaspoon Red Pepper Flakes; 4 strips Bacon, Chopped; 1 whole Sweet Onion, Chopped; 3 cloves Garlic, Minced; 4 cups Chicken Stock; 2 cups Water; 3 whole Russet Potatoes, Peeled And Cut Into Half Moons; 1 cup Heavy Cream; 4 cups Chopped Kale, Stems Removed; Salt And Pepper, to taste

Servings: persons

1 pound Mild Italian Sausage (I Used Chicken Because It's Leaner)
1 teaspoon Red Pepper Flakes
4 strips Bacon, Chopped
1 whole Sweet Onion, Chopped
3 cloves Garlic, Minced
4 cups Chicken Stock
2 cups Water
3 whole Russet Potatoes, Peeled And Cut Into Half Moons
1 cup Heavy Cream
4 cups Chopped Kale, Stems Removed
Salt And Pepper, to taste

1
In a medium skillet over medium heat, add sausages to pan. With a wooden spoon begin breaking up the sausages into bite size pieces. Add 1 teaspoon of red pepper flakes (or more if you really like it hot) and cook through. Remove pan from heat and drain off all the excess grease from the pan. You can do this by tossing the whole mixture into a fine mesh strainer or using paper towels. I go the strainer route, it's quicker and easier. This step is essential so that you do not end up with what looks like an oil spill over the top of your soup. Not pretty to look at and definitely not good to eat! Set the sausage aside for the moment.
2
Place a large stock pot over medium heat. Toss in the bacon and cook through, add the chopped onion and garlic and saute until the onions are translucent. Add the chicken broth and water and allow the liquids to come to a boil. Throw the lid on to save some time. When everything has come to a boil toss in the potatoes and cook for 15 minutes or until fork tender. Add in the heavy cream, sausage and kale and cook for another 5 minutes. Season to taste with salt and pepper.
3
* This is a pretty thin soup so if you're like the boy and prefer your soups a little more creamy, mix 2 tablespoons of corn starch with 2 tablespoons of water. Add this in after you add the heavy cream, sausage and kale and allow it to simmer for 5 - 7 minutes. The soup will thicken the longer it simmers.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Mild Italian Sausage (I Used Chicken Because It's Leaner), 1 teaspoon Red Pepper Flakes, 4 strips Bacon, Chopped, 1 whole Sweet Onion, Chopped, and more.

Yes, Zuppa Toscana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zuppa Toscana

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