Hearty Tuscan Soup (Zuppa Toscana)

Prep: 30 mins

Cook: 30 mins

Level: Easy

Serves: Updated

4

Description

This is my hearty version of an Italian restaurant chain’s popular “Zuppa Toscana”.

Ingredients

• 1 Tablespoon Olive Oil
• 1 pound Sweet Italian Sausage Without Casing
• 1 whole Yellow Onion, Diced
• 2 pounds Russet Potatoes, Peeled And Cut Into 1/4-inch Dice
• 2 whole Large Carrots, Peeled And Minced
• ¼ cups Chopped, Cooked Bacon
• 5 cups Low Sodium Chicken Broth
• 3 cups Chopped Kale (no Stems)
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• 3 Tablespoons Chopped Fresh Parsley

• 1 Tablespoon Olive Oil
• 1 pound Sweet Italian Sausage Without Casing
• 1 whole Yellow Onion, Diced
• 2 pounds Russet Potatoes, Peeled And Cut Into 1/4-inch Dice
• 2 whole Large Carrots, Peeled And Minced
• ¼ cups Chopped, Cooked Bacon
• 5 cups Low Sodium Chicken Broth
• 3 cups Chopped Kale (no Stems)
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• 3 Tablespoons Chopped Fresh Parsley

Preparation

In a large pan, heat oil and brown sausage until cooked through, breaking up large clumps as you go; remove from pan and reserve.

In same pan, saute onions in rendered sausage fat until translucent. Add potatoes, carrots, bacon, and chicken broth; simmer over medium heat for 20–30 minutes, or until carrots and potatoes are tender. Add chopped kale; simmer for another 10 minutes.

Stir in heavy cream and adjust salt and pepper if needed. Stir in chopped parsley just before serving.

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