Ever wanted to have a taste of Italy – other than pizza? Well, then try Zuppa Toscana, it’s simply amazing! It is a delicious creamy soup full of potatoes, sausage, bacon, and kale.
I would never have thought to make this on my own, but I am so glad I tried it. Here is the story behind how I decided to give this soup a try. We were at a friend’s house and they were showing us their wonderful garden. They had a lot of extra kale and offered some to us. When I said I’ve never tried it before, they suggested a couple of different recipes to try. So, of course, I went home and started looking for the suggested recipes online. I finally decided the copycat recipe for Zuppa Toscana looked pretty good.
Ugh, I don’t like soup
Is that what you have been thinking? Well, in that case, stop it! Give this Zuppa Toscana a try. I can say this because I’m not usually a big fan of soup. This soup is the exception that breaks those kinds of rules!
It can make a great lunch all on its own. However, for it to be a more filling dinner, you can always serve it with some hot fresh homemade rolls.
This Zuppa Toscana tastes amazing when made just as the recipe states. Some of our kids don’t like spicy food. But I still wanted my Zuppa Toscana! So I can tell you if you don’t like things with too much spice, it’s easy to sub out regular Italian sausage instead of spicy.
I don’t always have heavy cream on hand, so I’ve included instructions for making an easy substitute that works great.
Now, Onward To Zuppa Toscana!
|Prep Time||10 minutes|
|Cook Time||40 minutes|
- 1 lb Italian Sausage crumbled - spicy or regular
- 1/2 lb bacon
- 1 med Onion peeled and chopped
- 2 cloves garlic peeled and minced
- 5 c Chicken Broth
- 4 lg Potatoes peeled and cubed
- 1 c Heavy Cream
- 1/2 bunch Kale
- Salt & Pepper to taste
- In a pot over medium heat, add bacon and cook until it begins to render fat and lightly browns. Remove rendered bacon fat from pan except 1 tablespoon.
- Add Italian sausage and cook, by breaking into pieces with back of spoon, until lightly browned.
- Add onions and garlic and continue to cook, stirring occasionally, for about 1 to 2 minutes or until limp and aromatic.
- Add broth and bring to a boil.
- Add potatoes. Lower heat, cover and simmer for about 15 to 20 minutes or until potatoes are tender.
- Add heavy cream and bring to a simmer.
- Season with salt and pepper to taste.
- Add kale and cook for another 2 to 3 minutes or until kale is softened.
- Serve hot.
1 cup of heavy cream substitute
3/4 cup whole milk plus 1/3 cup butter. Melt the butter, add to milk, and stir. It's that easy!
Try making this recipe for your family and you won’t be disappointed!