Creamy Zuppa Toscana
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Creamy Zuppa Toscana
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: 6 Servings
Cost: $15
Ingredients
1 pound hot ground Italian sausage
1 large onion, chopped
3 teaspoons garlic, minced
2 large Russet potatoes, or gold potatoes, peeled, quartered, and then chopped in 1/4 inch slices
5 slices bacon, cooked and crumbled
4-1/2 cups low-sodium chicken broth
1 cups water
3 cups chopped kale, (ribs/stems removed)
1 1/2 cups heavy whipping cream
salt and freshly ground black pepper, to taste
crushed red pepper flakes, to taste, if desired
Instructions
In a large soup pot over medium-high heat, add the ground sausage and cook, breaking it into small pieces as it cooks, until browned. Remove some of the grease and move sausage to one side of the pan.
Add chopped onions, garlic, and potatoes and sauté for a few minutes. Pour in chicken broth and water and allow mixture to come to a boil.1 large onion, 3 cloves garlic, 2 large Russet potatoes, 4 ½ cups low-sodium chicken broth, 1 cups water
Simmer: Reduce heat to medium low and cook until potatoes are fork tender, about 8-10 minutes.
Stir in the bacon, chopped kale, and cream. Season with salt and pepper and crushed red pepper flakes, if using. Cook for 2-3 more minutes or until warmed through.
Notes
Slow Cooker Instructions: Sauté ground sausage, onion, garlic and potatoes in a pan, then add to the slow cooker with water and broth. Cook on LOW for 5 hours or HIGH for 3, or until potatoes are tender. Stir in cream and season to taste.
Instant Pot: Use the Instant Pot to sauté the sausage, onion, garlic and potatoes on sauté setting. Turn pot off and add water and broth. Cook on High pressure for 4 minutes, with a 10 minute natural release. Stir in kale and cream. Season to taste with salt and pepper.
Make Ahead Instructions: The entire soup can be made 1-3 days ahead of time, stored in the fridge.
Freezing Instructions: To freeze Zuppa Toscana, make the soup according to instructions but don’t add the cream and don’t cook the potatoes until tender. Allow soup to cool, then store in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove, cooking potatoes until tender, and then stir in cream.
Nutrition
Calories: 460kcal, Carbohydrates: 31g, Protein: 21g, Fat: 29g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 76mg, Sodium: 615mg, Potassium: 1092mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3619IU, Vitamin C: 42mg, Calcium: 189mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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