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Zuppa Toscana Soup

Cozy Up with Creamy Zuppa Toscana Soup You’ll Love

This Zuppa Toscana Soup combines spicy Italian sausage, crispy bacon, and tender potatoes in a creamy broth for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 5 cloves Garlic, minced
  • 1 medium Yellow Onion, diced
  • 1.5 pounds Yukon Gold Potatoes, cut into 1-inch pieces Ensure pieces are uniform for even cooking.
  • 1 teaspoon Italian Seasoning
  • 6 cups Low-Sodium Chicken Broth Use low-sodium to control saltiness.
  • 8 ounces Bacon, chopped Substitution: Use turkey bacon for a leaner option.
  • 1 pound Spicy Ground Italian Sausage Substitution: Mild sausage for less spice.
For the Greens
  • 4 cups Kale, roughly chopped Substitution: Spinach can be used for a different green.
For the Creaminess
  • 1 cup Heavy Whipping Cream Substitution: Coconut milk for a dairy-free option.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Cook the chopped bacon over medium heat for about 5 minutes until crispy. Remove the bacon and drain excess oil, leaving about 1 tablespoon in the pot.
  2. Add diced yellow onion to the pot and sauté over medium-high heat for 3-4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Add the spicy ground Italian sausage to the pot, breaking it up. Cook for about 5 minutes until browned and fully cooked.
  4. Stir in the Yukon Gold potato pieces, Italian seasoning, and low-sodium chicken broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes, until potatoes are fork-tender.
  5. Add the chopped kale and cooked bacon back into the soup, along with the heavy whipping cream. Stir well and simmer for an additional 5 minutes.
  6. Ladle the soup into bowls and finish with a sprinkle of ground black pepper. Serve hot, optionally with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 45mgCalcium: 150mgIron: 2mg

Notes

Allow soup to cool before refrigerating. It keeps well for 4-5 days. For freezing, pour cooled soup into containers, leaving space for expansion. Reheat on stovetop over low heat, adding broth or cream if needed.

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