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Pot Zuppa Toscana Soup

Creamy Pot Zuppa Toscana Soup: Comfort in Every Spoonful

This Pot Zuppa Toscana Soup offers creamy textures and hearty flavors, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Spicy Italian Sausage Substitute with sweet sausage for a milder flavor.
  • 4 slices Bacon Consider using turkey bacon for a lighter touch.
  • 1 medium Yellow Onion A shallot works for a subtler flavor.
  • 4 cloves Garlic Fresh garlic elevates the dish beautifully.
  • 6 cups Chicken Broth Swap for vegetable broth for a vegetarian option.
  • 2 pounds Yukon Gold Potatoes Avoid Russets which can turn mushy.
  • 1 tablespoon Dried Italian Seasoning Fresh herbs can brighten things up.
  • to taste Salt Adjust based on your broth’s initial saltiness.
  • to taste Black Pepper Season to taste.
  • 1 cup Heavy Cream Can be replaced with almond milk, with caution on consistency.
  • 2 cups Kale Spinach works as a great alternative.
  • 1/2 cup Grated Parmesan Cheese Enhances every bowl with its umami goodness.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, cook chopped bacon until crispy, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving about a tablespoon of rendered grease in the pot.
  2. Add the spicy Italian sausage to the same pot, breaking it apart. Brown thoroughly for 7–10 minutes until no longer pink.
  3. Incorporate the chopped yellow onion and cook for 3–4 minutes until translucent. Add minced garlic and sauté for an additional minute until fragrant.
  4. Pour in chicken broth and bring to a gentle boil. Add sliced Yukon Gold potatoes, Italian seasoning, salt, and pepper. Stir well and simmer for 15–20 minutes until potatoes are fork-tender.
  5. Stir in the chopped kale and cook for about 5 minutes until wilted but vibrant.
  6. Remove pot from heat and slowly stir in the heavy cream. Mix gently to combine while preventing curdling.
  7. Ladle into bowls, topping with reserved crispy bacon and grated Parmesan cheese.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For optimal creaminess, mash a cup of the cooked potatoes before adding the cream. Store in an airtight container for up to 3–4 days in the fridge or freeze individual portions for 2–3 months.

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