Zuppa Toscana

Zuppa Toscana

Zuppa Toscana is an Italian soup made with Italian sausage, crushed red peppers, onion, bacon, garlic, chicken broth, heavy cream, potatoes and kale.

This Zuppa Toscana soup recipe is one of my husband’s favorite meals and that’s saying a lot because he is a total “foodie”. I love this recipe because it is so easy to make and taste absolutely fantastic! Plus once again, you’re left with plenty left-overs. The ingredient prep requires a few steps but is otherwise worth the effort. For myself, I’m able to cook this recipe in a little less time due to my wonderful induction stove. My stove can boil water in a little over 1 minute on its power boast setting (which is a God’s send). I don’t recall where I first saw this recipe, but after several years of making it, I can cook it in my sleep. I recommend making it on dreary spring or fall evenings when you need a little extra warmth. As far as comfort foods go, this soup hits the mark! Quick little suggestion: Make sure to split your chicken broth in half. Put the first half in at the start of the boiling process and the second half in after you add the sausage, bacon,  red pepper flakes and cook for 10 minutes. This way your soup doesn’t get super thick on you (like most potato based soups tend to do). Also if you decide to go with a spicy sausage like Jimmy Dean Hot Italian Sausage, you’ll probably want to decrease your red pepper flakes. Otherwise the soup could come out too spicy. I would conduct a taste test while it’s boiling to insure that it’s seasoned to your liking.

Yields 6+

Zuppa Toscana Soup

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

  • 1 lb Italian Sausage (spicy if you prefer more heat)
  • 5-7 slices of bacon
  • 5 medium russet potatoes
  • 2 c kale, chopped
  • 1 c heavy whipping cream
  • 4 cups water
  • (2) 14 oz cans of chicken broth
  • ½ large onion
  • 2-3 cloves of garlic, minced
  • 2 tsp red pepper flakes
  • Salt and pepper

Instructions

  1. Cook the bacon and chop into small pieces. Break sausage up onto a baking sheet or into large frying pan (which ever you choose). Cook the sausage until no longer pink. Place on paper towels to drain.
  2. Dice up the onion and garlic. Throw the onion, garlic, 1/2 of your chicken broth, and water into a large pot and bring to a boil.
  3. While water is heating, slice the potatoes ¼ thick. Making sure to slices a them about the same thickness so that they cook at the same rate of speed.
  4. Once boiling begins, add potatoes and turn temperature down to medium and continue to cook until the potatoes are cooked all the way through.
  5. Add the sausage, bacon, red pepper flakes.Salt and pepper to taste and let simmer for another 10 minutes. (then add remaining broth)
  6. During this time, don't forget to occasionally stir the soup. This will keep the potatoes from sticking to you pot.
  7. Cook until the potatoes begin to fall apart,
  8. Turn the heat to low and add in the kale and heavy cream.
  9. Cook for 3 minutes on low and Viola! You're done!
6.8
https://www.asiamcclain.com/zuppa-toscana/

 

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Asia McClain Chapman

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