Hearty Zuppa Toscana Soup
Like a giant hug, warm up with this Zuppa Toscana soup on cold winter days. This hearty Italian dish, renowned for its robust flavors and comforting warmth, is a true celebration of simple, wholesome ingredients.
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Ingredients
- 1 lb Italian sausage, mild or hot (bulk or casing removed
- 4-5 potatoes, diced into bite-size pieces
- 1 bunch kale, stems removed and chopped into bite-size pieces
- 1 onion, diced
- 3 cloves garlic, minces
- 6 cups chicken stock
- 2 cups heavy cream
- 1 can cannellini beans, drained and rinsed (optional)
- 4 tbsp butter
- 1/2 tsp hot pepper flakes (optional use with mild sausage)
- 1 tsp salt, more if needed
- 1/2 tsp pepper
- 4-6 slices cooked bacon, crumbled or bacon bits (optional)
- freshly grated parmesan cheese (optional)
Instructions
- Cook 4-6 pieces of bacon in a heavy bottom pot. Remove and drain on paper towels. (Optional)
- If not cooking bacon, add 2 tbsp olive oil to a heavy bottom pot over a medium high heat. Add sausage and cook until browned all over. Remove from pot and set aside.
- Add butter and onions. Sauté until onion is translucent.
- Add garlic, hot pepper flakes (optional) and cook for another minute. Add chicken stock and stir to scrape up all the browned bits at the bottom of the pot.
- Add potatoes, bring to a boil, and cook until potatoes are fork tender, about 15 minutes.
- Reduce heat to medium, add sausage back in to the pot along with the kale, beans, and heavy cream.
- Serve immediately and top with crumbled bacon and fresh parmesan cheese.
Notes
*Calories are approximate
Variations
- I love the added creaminess the cannellini beans add to the soup, but omit the beans or replace with any type bean of preference
- Omit the potatoes and keep the beans
- Add diced carrot for more vegetables and added color
- Any type of kale can be used. I prefer curly kale for this dish.
- Kale can be replaced with spinach or chard
- Lighten up the calorie content by using light cream, half-n-half, or milk
Servings: 4 people
Calories: 220kcal
