Zuppa Toscana Soup Recipe
This copycat zuppa toscana recipe is rich, creamy, and loaded with flavor! It's a favorite soup even with my youngest kids!
Equipment
Ingredients
- 1 pound spicy Italian sausage casing removed
- 1 onion diced
- 2 cloves garlic minced
- 6 cups chicken broth
- 2 pounds yukon gold potatoes sliced and quartered (about 6 cups)
- 3 cups chopped fresh kale stems removed
- 1 Tbsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup heavy cream
- ⅓ cup bacon bits
Instructions
- In a large pot or dutch oven, brown the sausage with onion over medium heat. Add garlic the last couple of minutes. Drain off any fat with a paper towel.
- While the meat is cooking, wash and chop the kale. Scrub the potatoes and half or quarter them depending on size. Cut them into slices.
- Add the chicken broth, potatoes, kale, Italian seasoning, salt, and pepper. Bring to a boil.
- Turn heat to medium-low and simmer, uncovered, for 8-10 minutes, or until potatoes and kale are tender.
- Add the cream and heat through. Add additional salt and pepper to taste if needed.
- Serve hot. Garnish with crispy bacon bits if desired.
Notes
- You can use mild Italian sausage, or even ground pork breakfast sausage.
- If your potatoes are small, you may not need to cut the slices into halves or quarters. Just aim for bite-sized pieces.
Nutrition
Serving: 1gCalories: 453kcalCarbohydrates: 27gProtein: 16gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 1335mgPotassium: 754mgFiber: 4gSugar: 3gVitamin A: 1241IUVitamin C: 32mgCalcium: 95mgIron: 2mg
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