Zuppa Toscana

1 250Zuppa Toscana is a delightful Italian soup with a rustic feel and an exceptional combination of flavors and textures. Sausage, potatoes and kale make up the body of the soup with onions, garlic, bacon, and Parmesan cheese permeating the chicken broth with a dash of heavy cream creating body and depth. When you make this at home, it is homey rather than heavy. This is a perfect way to enjoy comfort on a cold winter day.

Yields:8-10 servings

Ingredients:

12 oz fresh sausage, casings removed

4 strips of bacon, chopped finely

3 quarts chicken broth (homemade is best)

2 large onions, finely chopped

1 garlic clove, minced

4 cups potatoes, baby red, sliced into 1/4 inch circles

4 cups kale, coarsely chopped

1/4 – 1/3 cup heavy cream

1/4  – 1/3 cup Parmesan cheese, finely grated

In a large pot or dutch oven, heat 1/2 Tablespoon of oil on medium-high heat. Add the sausage and cook, until meat is no longer pink. Use a wooden spoon to break apart large chunks. You can use any kind of fresh sausage that you like. This is an Italian recipe, so Italian sausage is the typical choice, but I actually prefer using Polish sausage that I buy from a Polish store where they make all their meats. Maybe it’s the Belarussian in me – Polish is a very similar flavor profile. Set the sausage aside. If the sausage is very greasy, drain on a paper towel; mine was pretty lean, so I didn’t need to do that. 1 186In the same pot, cook the bacon over medium heat, until golden and crispy. Set aside and drain on a paper towel. 1 196 (550x386)Pour off most of the bacon grease, leaving 2 Tablespoons. Cook the onions with 1/4 of a teaspoon of salt and pepper on medium heat, covered, until onions are softened and beginning to brown. Add the garlic and cook just until fragrant, about 30 seconds. 1 200Pour in the chicken broth, bring to a boil, reduce the temperature to a simmer and add the potatoes. I like to use baby red potatoes, and just slice them into circles with the skin on. It adds a pretty red color to the soup and a rustic feel to the dish. You can use regular sized red potatoes, just cut them into 1/4 inch in thickness and about 1 inch in length. 1 173Cook until the potatoes are tender. Meanwhile, coarsely chop the kale.1 183You will need to remove the center part, discard it and coarsely chop the leaves. 1 221Add to the soup and cook for about 5-10 min, just until the kale is slightly wilted, but is still bright green.

Turn off the heat, add the heavy cream, Parmesan cheese and sausage. Season with salt and pepper. Garnish with bacon and more Parmesan cheese. 1 262

Zuppa Toscana
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 8-10
Ingredients
  • 12 oz fresh sausage, casings removed
  • 4 strips of bacon, chopped finely
  • 3 quarts chicken broth (homemade is best)
  • 2 large onions, finely chopped
  • 1 garlic clove, minced
  • 4 cups potatoes, baby red, sliced into ¼ inch circles
  • 4 cups kale, coarsely chopped
  • ¼ - ⅓ cup heavy cream
  • ¼ - ⅓ cup parmesan cheese, finely grated
Instructions
  1. In a large pot or dutch oven, heat ½ Tablespoon of oil on medium-high heat.
  2. Add the sausage and cook, until meat is no longer pink. Use a wooden spoon to break apart large chunks.
  3. Set the sausage aside. If the sausage is very greasy, drain on a paper towel
  4. In the same pot, cook the bacon over medium heat, until golden and crispy.
  5. Set aside and drain on a paper towel.
  6. Pour off most of the bacon grease, leaving 2 Tablespoons.
  7. Cook the onions with ¼ of a teaspoon of salt and pepper on medium heat, covered, until onions are softened and beginning to brown.
  8. Add the garlic and cook just until fragrant, about 30 seconds.
  9. Pour in the chicken broth, bring to a boil, reduce the temperature to a simmer and add the potatoes.
  10. Cook until the potatoes are tender.
  11. Add to the soup and cook for about 5-10 min, just until the kale is slightly wilted, but is still bright green.
  12. Turn off the heat, add the heavy cream, parmesan cheese and sausage.
  13. Season with salt and pepper.
  14. Garnish with bacon and more parmesan cheese.


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Comments

  1. Milana says

    I need to make this soup soon. Hubby keeps asking if I’ll make it any time. Did I tell you that he made this soup from scratch even your homemade chicken stock? He raved on and on about this soup. Thank you Olga once again!

  2. yelena l says

    Olga I am Thankful for your website, love the recipes, thank you for the soup recipe, ate it with my eyes closed thought i was in Olive Garden!! VERY VERY YUMMY!!! God Bless You and your Family!! bye bye…

  3. Alena H. says

    Hi Olga, I enjoy your website, however, recently I have noticed this reklama about some kind of World Warcraft. I don’t like to see stuff like that because it is disturbing and quite frequently I have my kids near me while I browse your recipes. Is it possible to remove? Thanks.

    • says

      I’m sorry to hear that, Alena. If you see it next time, take a screenshot of it and e-mail it to me, so I know which ad it is. I haven’t seen it. Thanks.

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