Zuppa Toscana
Creamy Zuppa Toscana recipe, full of crumbled sausage, crispy bacon and tender potatoes in a creamy broth! Make this Olive Garden Soup right at home. Low carb option included!
Foto: Cafe DelitesIngredients
- 1 tablespoon olive oil
- 1 pound mild Italian Sausage (casings removed)
- 4 oz diced bacon
- 1 onion (large, chopped)
- 6 cloves garlic (minced)
- 1/2 cup dry white wine (optional)
- 1 1/2 quarts low-sodium chicken broth
- 5 Russet potatoes (scrubbed, rinsed and sliced into 1/4-inch slices)
- 1 cube beef bouillon (crushed)
- 1/2 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1 teaspoon ground fennel
- 1 teaspoon red chili flakes (optional — adjust to your taste)
- 1 1/2 cups half and half (or heavy/thickened cream)
- 3 cups chopped kale (hard stems removed, substitute with baby spinach leaves or Swiss chard)
- 1 tablespoon parmesan cheese (fresh shredded, for serving)
- 1 tablespoon cornstarch (optional for thicker soup - SEE NOTES)
Steps
Fry the sausage in a heavy based pot or Dutch oven over medium-high heat while breaking up the meat with the end of your wooden spoon. When browned, and cooked through (about 10 minutes), drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage meat to a plate.
Cook the bacon in the same pot/Dutch oven over medium heat until crispy (about 10 minutes). Drain, leaving about 2 teaspoons of drippings in the pot. Transfer cooked bacon to the plate with the sausage meat.
Sauté onions in the pot and cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
OPTIONAL: Add the wine and let reduce to half (about 2 minutes).
Increase heat to high, pour in the chicken broth and bring to a boil. Season broth with crushed bouillon, salt, pepper, fennel and chili flakes. Add the potatoes and boil until fork tender (about 10 minutes).
Reduce heat to medium. Stir in the heavy cream, cooked sausage, bacon and kale. Let simmer for 2 minutes, until kale leaves have softened.
Loading comments...