Homemade Zuppa Toscana

Zuppa Toscana

 

Ingredients

    • 1 pound ground Italian sausage (I like to use mild)

 

    • 1 onion, chopped

 

    • 2 garlic cloves, minced

 

    • 12 oz pack bacon, sliced

 

    • 3 large potatoes

 

    • 4 cups chicken broth

 

    • 4 cups water

 

    • 2 cups half & half / cream (substitute cream with milk for a lighter version)

 

    • 2 cups of kale, chopped

 

  • Salt and pepper, to taste

Homemade Zuppa Toscana

  • Heat a large skillet or a shallow pan on medium-high heat.
  • Add thinly sliced bacon (I find it easier to slice bacon with a pair of kitchen scissors) and cook for about 10 minutes or until crispy.  Line a plate with a paper towel, transfer bacon into the plate, and set aside.

Zuppa Toscana bacon step

  • Remove casing from the sausages.  In the same pan sauté sausages, onion, and garlic for about 12-15 minutes or until the sausages are browned and the onion is soft. (I break the sausages with a potato masher.)

Zuppa Toscana meat and onion step

  • Add the chicken broth, water, and bring to boil.  Season your soup with salt and pepper, then add sliced potatoes (you don’t have to peel them) and cook for about 20-25 minutes or until tender.
  • Add cream and cook until heated through.
  • Stir in the bacon and the kale

Zuppa kale

  • Bring to a boil and serve!

zjuppa dona

Homemade Zuppa Toscana

Servings: 8
Calories: 539kcal

Ingredients

  • 1 pound ground Italian sausage I like to use mild
  • 1 onion chopped
  • 2 garlic cloves minced
  • 12 oz bacon sliced
  • 3 large potatoes
  • 4 cups chicken broth
  • 4 cups water
  • 2 cups half & half / cream substitute cream with milk for a lighter version
  • 2 cups kale chopped
  • Salt and pepper to taste

Instructions

  • Heat a large skillet or a shallow pan on medium-high heat.
  • Add thinly sliced bacon (I find it easier to slice bacon with a pair of kitchen scissors) and cook for about 10 minutes or until crispy. Line a plate with a paper towel, transfer bacon into the plate, and set aside.
  • Remove casing from the sausages. In the same pan sauté sausages, onion, and garlic for about 12-15 minutes or until the sausages are browned and the onion is soft. (I break the sausages with a potato masher.)
  • Add the chicken broth, water, and bring to boil. Season your soup with salt and pepper, then add sliced potatoes (you don’t have to peel them) and cook for about 20-25 minutes or until tender.
  • Add cream and cook until heated through.
  • Stir in the bacon and the kale
  • Bring to a boil and serve!

Nutrition

Calories: 539kcal | Carbohydrates: 18g | Protein: 18g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 139mg | Sodium: 1281mg | Potassium: 766mg | Fiber: 2g | Sugar: 2g | Vitamin A: 52.9% | Vitamin C: 68.2% | Calcium: 11.7% | Iron: 48.4%
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