Description
Zuppa toscana means Tuscan soup, and the version many Americans know from Italian-American restaurants is a creamy, peppery broth packed with Italian sausage, bacon, potatoes and kale. It is a big, filling bowl that works as the whole dinner, and it takes under an hour.
Ingredients
- 1 lb (450 g) bulk Italian sausage, mild or hot
- 4 slices (about 115 g) bacon, chopped
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 5 cups (1.2 L) chicken stock
- 2 cups (480 ml) water
- 1 1/2 lb (680 g) russet potatoes, scrubbed and sliced 1/4 inch (6 mm) thick, then halved
- 1 bunch (about 8 oz / 225 g) kale, stems removed and leaves chopped
- 1 cup (240 ml) heavy cream
- Salt and black pepper, to taste
Instructions
Cook the sausage and bacon in a large pot over medium-high heat for 8 to 10 minutes, breaking up the sausage, until browned and the bacon is crisp. Spoon off all but 1 tbsp of the fat.
Add the onion and cook for 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute.
Pour in the stock and water and add the potatoes. Bring to a boil, then reduce to a simmer and cook for 12 to 15 minutes, until the potatoes are tender.
Stir in the kale and simmer for 5 to 10 minutes, until tender. Reduce the heat to low and stir in the cream. Warm it through without boiling, then taste and season with salt and pepper.
Notes
- Keeps 3 days in the fridge. Reheat gently.
- Slow cooker: brown the sausage and bacon first, cook everything but the kale and cream on low for 6 hours, and add the kale and cream for the last 20 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Comforting Soups
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Fat: 32 g
- Carbohydrates: 23 g
- Protein: 14 g