Homemade Zuppa Toscana Soup
Try this Homemade Zuppa Toscana Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 2 cups heavy cream
- 1 teaspoon minced garlic
- 10 cups chicken broth
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 12 slices bacon sliced
- 2 lbs johnsonville all natural ground mild italian sausa
- 5 large russet potatoes thinly sliced (i used a mandolin to get even slices. i also left the skin on the potatoes because that is how my local restaurant serves it, plus the skin is filled with nutrients)
- 1 bunch kale leaves torn from stem and chopped
- freshly ground black pepper and salt to taste
- Carbohydrate 28.4124411818369 g
- Cholesterol 793.838333367955 mg
- Fat 161.946656485169 g
- Fiber 2.00360712490421 g
- Protein 193.844877039598 g
- Saturated Fat 48.7309649696274 g
- Serving Size 1 1 Serving (1272g)
- Sodium 730.829792409661 mg
- Sugar 26.4088340569327 g
- Trans Fat 13.5131317006239 g
- Calories 2393 calories
In a large skillet over medium high heat, cook bacon until brown and crispy; transfer to paper towel-lined plate and set aside.In the same skillet, add ground Italian sausage and cook until evenly browned. Drain excess grease and set aside.In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic. Cook for about 3 minutes, stirring frequently, until onions are translucent. Add chicken broth and bring to a boil. Carefully add in potatoes and cook for about 10 minutes, or until they are tender.Stir in cooked sausage. Add chopped kale and stir. It will cook down a little as you stir. Once it's cooked down, stir in bacon. Stir in heavy cream, and season with freshly ground black pepper, and salt, if needed.
