Zuppa Toscana Recipe

Ingredients:

  • 6 oz bacon, chopped
  • 1 lb Italian sausage (hot variety for spice)
  • 10 garlic cloves, peeled and minced
  • 1 medium onion, finely diced
  • 6 cups chicken broth (48 oz)
  • 4 cups water (32 oz)
  • 5 medium russet potatoes, peeled and chopped into 1/4″ thick pieces
  • 1 bundle kale, leaves stripped and chopped (about 6 cups)
  • 1 cup whipping cream
  • Salt and black pepper, to taste
  • Optional: Grated Parmesan cheese, for serving

Instructions:

  1. Cook Bacon: In a large pot or Dutch oven over medium-high heat, sauté the chopped bacon until browned (about 5-7 minutes). Remove the bacon and place it on a paper towel-lined plate. Spoon out any excess oil, leaving about 1 tablespoon of bacon grease in the pot.
  2. Cook Sausage: Add the Italian sausage to the same pot, breaking it up as it cooks. Sauté until fully cooked (around 5 minutes). Once cooked, transfer it to the plate with bacon, also lined with paper towels.
  3. Sauté Onions and Garlic: In the same pot, add the diced onions and sauté for about 5 minutes until soft and golden. Then, add the minced garlic and sauté for an additional minute until fragrant.
  4. Add Broth and Potatoes: Pour in the chicken broth and water, bringing it to a boil. Add the sliced potatoes and cook for about 13-14 minutes until the potatoes are tender and easily pierced with a fork.
  5. Add Kale and Sausage: Once the potatoes are nearly done, stir in the chopped kale and the cooked sausage. Bring the soup back to a light boil.
  6. Finish with Cream: Stir in 1 cup of heavy whipping cream and let the soup come to a gentle boil. Season with salt and black pepper to taste.
  7. Serve: Remove the soup from the heat and garnish with crispy bacon and grated Parmesan cheese, if desired. Enjoy!

Nutrition Information (Per Serving)

Serving Size: About 1 1/2 cups

  • Calories: ~450
  • Protein: ~17g
  • Fat: ~35g
    • Saturated Fat: ~15g
  • Carbohydrates: ~20g
    • Fiber: ~3g
    • Net Carbs: ~17g
  • Sugars: ~2g
  • Sodium: ~1000mg
  • Cholesterol: ~85mg

Notes:

  • To reduce calories or fat, you can use turkey sausage or a leaner sausage, as well as reduced-fat cream.
  • You can also swap russet potatoes for cauliflower to lower carbs for a keto version.
  • Kale is packed with vitamins A, C, and K, making this a nutrient-dense soup.

Enjoy your delicious, homemade Zuppa Toscana!