Homemade Zuppa Toscana Recipe
This homemade zuppa toscana is a delicious scratch version of a restaurant favorite. It's a one-pot 30 minute meal!
Servings: 6 servings
Calories: 528kcal
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 stock-pot 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 (that way you don't have an oily film that forms on top of the soup).
- Heat the olive oil, add the onion and cook until translucent, then add the garlic and cook just until fragrant. Pour in the chicken broth and bring to a boil. Add the potatoes, salt and pepper. Cook until potatoes are tender, about 10-15 minutes.
- Stir in the sausage and kale until the kale begins to wilt, about 3 minutes. Stir in heavy cream, let simmer for 2 minutes, then serve and garnish with chopped bacon.
Notes
-To make this a little healthier, try swapping out the bacon for turkey bacon and the sausage for ground turkey. Just add 2 teaspoons of Italian seasoning along with a 1/4 tsp. paprika and 1/4 tsp. cayenne pepper.
Nutrition
Serving: 6serving | Calories: 528kcal | Carbohydrates: 29g | Protein: 24g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 903mg | Potassium: 1123mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3546IU | Vitamin C: 49mg | Calcium: 131mg | Iron: 3mg