Homemade Zuppa Toscana Recipe
Savory broth, tender potatoes, and fresh kale make this Homemade Zuppa Toscana a weeknight favorite. It’s creamy, flavorful, and finished in one pot in 30 minutes.
Servings: 6 servings
Calories: 516kcal
Equipment
Ingredients
- 5 slices bacon
- 1 lb ground Italian spicy sausage
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 medium onion diced
- 6 cup low-sodium chicken broth
- 3 russet potatoes cubed or thinly sliced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 cup kale chopped
- 1 cup half and half OR heavy cream
Instructions
- In a large stockpot or Dutch oven set over medium heat, add the bacon and cook until browned. Remove and set aside on a paper towel-lined plate. Drain the oil. Add the sausage and cook until browned, then transfer to the paper towel–lined plate. Dab any excess oil out of the pot (to avoid a greasy film floating on the soup).
- Heat the olive oil, add the onion, and cook until translucent. Add the garlic and cook until fragrant. Pour in the chicken broth and bring to a boil. Add the potatoes, salt, and pepper. Cook until the potatoes are fork-tender, about 10–15 minutes.
- Stir in the sausage and kale until the kale begins to wilt, about 3 minutes. Stir in the heavy cream, let simmer for 2 minutes, then serve and garnish with chopped bacon.
Notes
-To lighten it up, swap the bacon for turkey bacon and use ground turkey instead of sausage. Add 2 teaspoons Italian seasoning, plus 1/4 teaspoon each paprika and cayenne.
To STORE Zuppa Toscana Soup leftovers, let the soup cool completely and transfer to an airtight container. You can refrigerate it for up to 3–4 days. To FREEZE, skip adding the cream at first—then add it when reheating. Frozen soup will keep well for up to 2 months.
Thaw in the refrigerator overnight before REHEATING on the stovetop over low heat. If the soup thickens too much in the fridge, stir in a splash of broth or water while reheating.
Nutrition
Serving: 6serving | Calories: 516kcal | Carbohydrates: 27g | Protein: 23g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 903mg | Potassium: 998mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1258IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 3mg
