Creamy Zuppa Toscana
Creamy Zuppa Toscana
Ingredients
- 8 ounces bacon, chopped
- 1 pound Italian sausage, ground, mild or spicy
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 1/2 pounds small yellow potatoes, sliced into 1/4-inch thick rounds, unpeeled
- 6 cups chicken broth
- 1 1/2 cups heavy whipping cream
- 3 cups fresh spinach, roughly chopped
- 3 cups fresh kale, stems removed, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup Parmesan cheese, grated, or as needed
Instructions
- 1
In a large Dutch oven or soup pot, cook the chopped bacon over medium-high heat until crispy. This will take approximately 8-10 minutes. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve 2 tablespoons of the rendered bacon grease in the pot; drain and discard any excess.
⏱️ 10 min
- 2
Add the ground Italian sausage to the pot with the reserved bacon grease. Break up the sausage with a spoon and cook until browned, about 5-7 minutes. Drain any excess grease from the pot.
⏱️ 7 min
- 3
Add the chopped yellow onion to the pot with the browned sausage. Sauté for 3-4 minutes, until the onion begins to soften. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 5 min
- 4
Add the sliced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 15 min
- 5
Stir in the heavy whipping cream, salt, and black pepper. Bring the soup back to a gentle simmer, but do not boil.
⏱️ 3 min
- 6
Add the chopped fresh spinach and kale to the pot. Stir until the greens have wilted, which will take about 2-3 minutes.
⏱️ 3 min
- 7
Taste the soup and adjust seasonings (salt and pepper) as needed. Ladle the hot Zuppa Toscana into bowls. Garnish each serving with the reserved crispy bacon pieces and a sprinkle of grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Zuppa Toscana
Ingredients
- 8 ounces bacon, chopped
- 1 pound Italian sausage, ground, mild or spicy
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 1/2 pounds small yellow potatoes, sliced into 1/4-inch thick rounds, unpeeled
- 6 cups chicken broth
- 1 1/2 cups heavy whipping cream
- 3 cups fresh spinach, roughly chopped
- 3 cups fresh kale, stems removed, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup Parmesan cheese, grated, or as needed
Instructions
- 1
In a large Dutch oven or soup pot, cook the chopped bacon over medium-high heat until crispy. This will take approximately 8-10 minutes. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve 2 tablespoons of the rendered bacon grease in the pot; drain and discard any excess.
⏱️ 10 min - 2
Add the ground Italian sausage to the pot with the reserved bacon grease. Break up the sausage with a spoon and cook until browned, about 5-7 minutes. Drain any excess grease from the pot.
⏱️ 7 min - 3
Add the chopped yellow onion to the pot with the browned sausage. Sauté for 3-4 minutes, until the onion begins to soften. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 5 min - 4
Add the sliced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 15 min - 5
Stir in the heavy whipping cream, salt, and black pepper. Bring the soup back to a gentle simmer, but do not boil.
⏱️ 3 min - 6
Add the chopped fresh spinach and kale to the pot. Stir until the greens have wilted, which will take about 2-3 minutes.
⏱️ 3 min - 7
Taste the soup and adjust seasonings (salt and pepper) as needed. Ladle the hot Zuppa Toscana into bowls. Garnish each serving with the reserved crispy bacon pieces and a sprinkle of grated Parmesan cheese.
⏱️ 2 min