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Zuppa Toscana

Updated Dec 15, 2021Published Jul 31, 2017 By Julia Leave a CommentThis post may contain affiliate links.

Summary:
Zuppa toscana ("Tuscan soup") is a hearty Italian soup with spicy crumbled sausage, tender potatoes, and a creamy consistency. It abounds with flavors from ingredients like bacon, garlic, and kale. This version is a one-pot recipe that is easy to make at home.
zuppa toscana in a yellow dutch oven

Zuppa Toscana

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Prep: 30 mins
Cook: 40 mins
Yield: 6 servings

INGREDIENTS

  • 1 pound uncooked hot Italian sausage, casings removed (Note 1)
  • 3 russet potatoes, peeled, cut lengthwise then widthwise into 1/4 inch slices (Note 2)
  • 4 slices bacon
  • 1 large sweet onion, chopped
  • 2 cups packed chopped kale leaves (Note 3)
  • 2 cups low sodium chicken broth
  • 4 cups water
  • 1 cup heavy whipping cream
  • 1 tablespoon corn starch
  • 5 cloves garlic, minced
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  • Cook Bacon: Add bacon to large pot (Note 4) over medium heat. Cook until crispy, 10 to 15 minutes, turning occasionally for even crispness. Transfer bacon to paper towel to drain. When cool, crumble into small pieces.
  • Sautรฉ: Add sausage to pot with bacon grease and cook over medium heat, breaking sausage apart until crumbled and browned, about 5 minutes. Add onions, garlic, salt, and pepper. Cook until onions are fragrant, a few minutes, stirring occasionally.
  • Simmer: Add potatoes, chicken broth, and water. Bring to boil over high heat, then simmer on medium heat. Mix corn starch with 2 tablespoons of liquid from pot to make paste-like mixture. Add corn starch mixture to pot and stir together. Simmer for another 10 minutes, stirring occasionally. Verify that potatoes are tender.
  • Serve: Remove from heat. Add kale and cream to pot, stirring together. Top with crumbled bacon and serve (Note 5).

NUTRITION

Makes 6 Servings
Amount Per Serving:
Calories 560 (61% from fat) ย 
Total Fat 37g 58%
ย ย ย Saturated Fat 17g 85%
Cholesterol 112mg 37%
Sodium 1030mg 43%
Net Carb 30g ย 
Total Carb 33g 11%
ย ย ย Dietary Fiber 3g 11%
ย ย ย Sugars 4.5g ย 
Protein 22g ย 
Vitamin A 19% ยท Vitamin C 61% ยท Calcium 8% ยท Iron 14%

PHOTOS

zuppa toscana in a yellow dutch oven
stirring zuppa toscana in a dutch oven
zuppa toscana served in wooden bowls
overhead view of zuppa toscana

NOTES & TIPS

(1) Italian Sausage. I recommend getting hot Italian sausage to add some spiciness to the dish. Alternatively, add some red pepper flakes to the soup.
(2) Russet Potatoes. About 2 pounds. The potato should be cut lengthwise into two halves, then sliced widthwise into multiple 1/4-inch slices. If you don’t like potatoes, you can substitute with gnocchi or tortellini (pesto or cheese filled). If you’re looking for a lower carb meal, substitute with cauliflower. Note that these substitutions will affect the consistency of the resulting soup and the cooking time.
(3) Kale. Kale tastes fantastic in zuppa toscana. If you really don’t like kale, substitute with spinach.
(4)ย Large Pot. I use a 6-quart yellow dutch oven, as shown in the photos.
(5) Serving. Serve zuppa toscana with a nice crusty baguette or a simple salad.

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Filed Under: Per Serving: More Than 10g Net Carbs, Soups Tagged With: bacon, chicken broth, corn starch, garlic, gluten free, heavy cream, kale, more10ingredients, more60min, onion, potatoes, sausage, stovetop

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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