Zuppa Toscana

Warm up with a comforting bowl of Zuppa Toscana, a classic Tuscan-inspired soup brimming with bold flavors and hearty ingredients. This rich and creamy recipe combines savory Italian sausage, crispy bacon, tender russet potatoes, and nutrient-packed kale in a flavorful chicken broth base, elevated with a touch of heavy cream for velvety indulgence. A hint of crushed red pepper flakes adds a subtle kick, perfectly balancing the soup's creamy texture. Ready in just one hour, Zuppa Toscana makes an ideal weeknight dinner or an impressive addition to a cozy gathering. Serve it with crusty bread for dipping and watch this one-pot wonder become a family favorite. Perfect for fans of Italian comfort food, this recipe is satisfying, easy to prepare, and bursting with irresistible flavor in every bite.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Italian sausage
• 6 slices Bacon
• 4 pieces Garlic cloves
• 1 medium Yellow onion
• 3 large Russet potatoes
• 6 cups Chicken broth
• 1 cup Heavy cream
• 1 bunch Kale
• 0.5 teaspoons Crushed red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and place it on a paper towel-lined plate to cool and drain. Set aside.

Step 2

Add the Italian sausage to the pot and cook until browned and no longer pink, breaking it into small pieces with a wooden spoon. Remove the cooked sausage and set it aside with the bacon.

Step 3

Drain excess grease from the pot, leaving about 1 tablespoon. Add chopped onion to the pot and sauté for about 5 minutes until translucent.

Step 4

Mince the garlic cloves and add them to the pot with the onions, cooking for an additional minute until fragrant.

Step 5

Slice the potatoes into thin rounds or quarters, depending on your preferred size. Add the sliced potatoes and chicken broth to the pot, bring it to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Step 6

Rinse the kale and remove the tough stems. Tear or chop the leaves into bite-sized pieces.

Step 7

Once the potatoes are soft, add the cooked sausage back to the pot, along with the heavy cream, kale, crushed red pepper flakes, salt, and black pepper. Simmer for an additional 5 minutes until the kale is wilted and the soup is heated through.

Step 8

Chop the cooked bacon and stir it into the soup right before serving.

Step 9

Taste and adjust seasonings as needed. Serve hot with crusty bread for dipping.

Nutrition Facts

Serving size	3411 grams (3411.0g)

Amount per serving	% Daily Value*
Calories	3590

Total Fat 218.90g	281%
Saturated Fat 95.70g	479%
Polyunsaturated Fat 26.80g
Cholesterol 650mg	217%
Sodium 10284mg	447%
Total Carbohydrate 238.00g	87%
Dietary Fiber 26.50g	95%
Total Sugars 26.50g
Protein 152.40g	305%

Vitamin D 189IU	946%
Calcium 867mg	67%
Iron 24mg	136%
Potassium 8835mg	188%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 17.3%

Carbs: 27.0%