Super Toscana (Copycat Classic)
Super Toscana (Copycat Classic)
Ingredients
For the Super Toscana Soup
- 1 tablespoon olive oil
- 8 ounces bacon, diced
- 1 yellow onion, medium, diced
- 1 pound Italian sausage, a blend of hot and mild
- 1 tablespoon garlic, minced
- 6 cups chicken stock
- 20 ounces diced potatoes, pre-peeled, diced, par-cooked
- 1 1/2 cups heavy whipping cream, 36% butterfat
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 5 cups kale, stems removed, roughly chopped
For Garnish
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
In a large pot or Dutch oven, add olive oil and heat over medium-high heat. Add the diced bacon and cook until it begins to crisp and render its fat, about 5-7 minutes.
⏱️ 7 min
- 2
Add the diced yellow onion to the pot with the bacon. Sauté, stirring occasionally, until the onions soften and become translucent, about 3-5 minutes.
⏱️ 5 min
- 3
Crumble the Italian sausage into the pot. Use a meat chopper or spoon to break up the sausage into small pieces as it cooks and browns alongside the bacon and onions, about 8-10 minutes. Drain any excess grease if desired, leaving a small amount for flavor.
⏱️ 10 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in the chicken stock and add the pre-peeled, diced, par-cooked potatoes. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 6
Once simmering, stir in the heavy whipping cream. Season generously with kosher salt and black pepper to taste. Allow the soup to return to a gentle simmer.
⏱️ 3 min
- 7
Add the roughly chopped kale to the pot. Stir it into the hot soup; the kale will quickly wilt down as it cooks.
⏱️ 2 min
- 8
Continue to simmer for another 3-5 minutes to allow all the flavors to meld and the kale to fully cook through.
⏱️ 5 min
- 9
Ladle the hot soup into bowls, ensuring a good mix of all the ingredients.
⏱️ 1 min
- 10
Garnish each serving with a sprinkle of grated Parmesan cheese before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Super Toscana (Copycat Classic)
Ingredients
For the Super Toscana Soup
- 1 tablespoon olive oil
- 8 ounces bacon, diced
- 1 yellow onion, medium, diced
- 1 pound Italian sausage, a blend of hot and mild
- 1 tablespoon garlic, minced
- 6 cups chicken stock
- 20 ounces diced potatoes, pre-peeled, diced, par-cooked
- 1 1/2 cups heavy whipping cream, 36% butterfat
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 5 cups kale, stems removed, roughly chopped
For Garnish
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
In a large pot or Dutch oven, add olive oil and heat over medium-high heat. Add the diced bacon and cook until it begins to crisp and render its fat, about 5-7 minutes.
⏱️ 7 min - 2
Add the diced yellow onion to the pot with the bacon. Sauté, stirring occasionally, until the onions soften and become translucent, about 3-5 minutes.
⏱️ 5 min - 3
Crumble the Italian sausage into the pot. Use a meat chopper or spoon to break up the sausage into small pieces as it cooks and browns alongside the bacon and onions, about 8-10 minutes. Drain any excess grease if desired, leaving a small amount for flavor.
⏱️ 10 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Pour in the chicken stock and add the pre-peeled, diced, par-cooked potatoes. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 6
Once simmering, stir in the heavy whipping cream. Season generously with kosher salt and black pepper to taste. Allow the soup to return to a gentle simmer.
⏱️ 3 min - 7
Add the roughly chopped kale to the pot. Stir it into the hot soup; the kale will quickly wilt down as it cooks.
⏱️ 2 min - 8
Continue to simmer for another 3-5 minutes to allow all the flavors to meld and the kale to fully cook through.
⏱️ 5 min - 9
Ladle the hot soup into bowls, ensuring a good mix of all the ingredients.
⏱️ 1 min - 10
Garnish each serving with a sprinkle of grated Parmesan cheese before serving.
⏱️ 1 min